These biscuits are perfect for children's school lunches as they are healthy and well-preserved, and contain a lot of healthy fats and fibre. Cholesterol-lowering sesame seeds are rich in nutrients and contain a compound called lignan, which regulates body weight.
almond or peanut oil
Preheat the oven to 180 degrees, toast the sesame seeds and sunflower seeds for a few minutes on a baking sheet lined with parchment, stirring from time to time and making sure they don't burn.
When the seeds are lightly browned, remove them from the oven and set aside.
In a small saucepan over medium heat, combine the honey and almond oil and stir well until the mixture is warm.
In a large bowl, combine the almond flour and coconut with the toasted seeds and add the honey and almond oil mixture. Stir to combine.
Spoon out tablespoon-sized balls of dough from the mixture and place them on a lined baking tray. Flatten each ball slightly with the back of a spoon.
Bake for 7-9 minutes, making sure the edges do not burn as the honey cooks quickly. Remove the cookies from the oven to a wire rack and serve warm or at room temperature.