Three Seed Cookies

Ingredient	Quantity	Procedure

		Preheat the oven to 180 degC.

plain flour	125g	Sift into a large mixing bowl.
soya flour	25g
baking powder	0.25 tsp

sunflower seeds	2 Tbsp	Add to the bowl and mix.
pumpkin seeds	2 Tbsp
linseeds	2 Tbsp
granulated sugar	100g

vegan spread	90g	Warm the margarine gently and mix in the syrup and vanilla. Add to the dry ingredients and mix well to create a firm dough.
Malted brown rice syrup	2tsp
vanilla extract	1tsp
		Divide the dough into 12 equal portions, and form each into a cookie shape. Place on a non-stick baking sheet. Bake for about 12 minutes, until just turning golden. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer the cookies onto a rack to cool.

All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards