Ingredients

• 2 tbsp flaxseed (linseed) milled
• 4 tbsp water
• 3 tbsp brown sugar
• 4 tbsp extra virgin olive oil
• 200g almonds (ground)
• 50g pecans roughly chopped
• 80g dark chocolate (>70%) roughly chopped; alternatively use 80g crystallised ginger and a chocolate chunks to push into the top of each cookie.
• Flaky sea salt

Method

• Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a baking tray with parchment paper.
• Mix the milled flax and water. Set aside to soak for at least 15 minutes. It’s essential that the flax and water bind together, becoming really gooey, to guarantee the correct result.
• Place the soaked flax, brown sugar and extra virgin olive oil into a mixing bowl. Mix to combine.
• Add the ground almonds, pecan nuts, dark chocolate and a light sprinkle of salt and stir to combine.
• Shape into 9-12 balls. Flatten slightly and place onto your prepared baking tray, or on the silicon mat directly in the Remoska. It helps to do this with wet hands.
• Sprinkle cookies with a little extra salt if desired.
• Place into the preheated oven and bake for 10-12 minutes, until lightly golden.  If cooking in the Remoska bake for about 40-42 mins.
• Allow to cool completely on the tray/in the Remoska.