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Broccoli, Chickpea and Sweet Potato Tart


Super Cookies (perfect for Breakfast or afternoon snacks)

I packed these cookies with nutritious ingredients so that I can even have them for breakfast and feel no guilt. Packed full of healthy seeds and Brazil nuts, these cookies are a source of selenium, iron,  protein and healthy fats. They have a melt in the mouth delicate crumbly texture and a hint of lemon zest to add a subtle citrus flavour.

Prep time:  15 minutes

Cooking time: 8 minutes per batch  

Makes: 21 cookies, approx

Gluten Free option, Vegan


65g (1/2 cup) raw brazil nuts

40g (1/3 cup) raw pumpkin seeds

2 tablespoons raw chia seeds

2 tablespoons raw sesame seeds

2 tablespoons raw pine nuts

100g (7 tablespoons / 1/2 cup) coconut oil

70g (generous 1/2 cup) coconut sugar

80g (1/2  generous cup) buckwheat flour

1/2 teaspoon baking powder (check for gluten free if needed)

1/4 teaspoon xanthan gum

Zest of 1/2 lemon

1 tablespoon cocao powder (optional)


  • Preheat the oven to 180℃/gas mark 4
  • Chop the brazil nuts and pumpkin seeds into small pieces (but not too fine) or blitz for a few seconds in a food processor.
  • Beat together the coconut oil and the coconut sugar.
  • Mix in the brazil nuts, pumpkin seeds, chai seeds, sesame seeds, pine nuts. Stir in the buckwheat flour, baking powder, xanthan gum and lemon zest (and cocao if using).
  • Spoon out 1 tablespoon at a time and place on a baking tray, leaving a couple of inches space as the cookies will spread out a bit while baking.
  • Bake for 8 minutes.
  • Using a palette knife to slip under the cookies, gently lift off the baking tray and place onto parchment paper or a plate to cool.