Thank you to the lovely Joy Skipper for sharing this gorgeous recipe.:)

These delicious little bites are full of great fibre, lots of minerals, essential fats (depending on the nuts you use) and most importantly, great flavour!  The addition of cinnamon helps with blood sugar balance as it acts like insulin and increases insulin’s ability to move blood sugar into cells.

Makes 20-24

200g mixed nuts (I used pistachios, walnuts, pecan nuts and almonds)
75g dried cranberries
25g currants
20g pumpkin seeds
75g ground almonds
¼ tsp ground cinnamon
6 tbsp oat or almond milk

• Preheat the oven to 180°C, 160°C fan, Gas Mark 4.
• Place the nuts, dried fruit, pumpkin seeds, ground almonds and cinnamon into a food processor and process until finely chopped
• Add the milk and process again until the mixture comes together into a coarse dough.
• Place heaped teaspoons of the mixture onto a baking tray, roughly shaping them into discs by pressing with the back of a spoon.
• Bake for 13-15 minutes until lightly browned.
• Leave to cool on the tray before removing with a palette knife and storing in a jar or air-tight container for up to 5 days.

Tip:  For a bit of a treat melt dark chocolate and dip half of each bite into the chocolate and leave to set.