• 100g sunflower seeds
• 50g macadamias
• 50g pepitas
• 125g rapadura sugar
• 1 Tablespoon BLACKCURRANT POWDER
• 300g tapioca flour or chosen gluten free flour
• 50g almond meal
• 260g butter
• Chocolate chips for decoration (use Changing Habits)

Preheat oven to 180degrees Celsius and line 2 baking trays with baking paper.

Place all nuts, seeds and sugar in food processor or Thermomix and process until crumb like consistency. Add remaining ingredients (except chocolate chips)and mix until all combined. Mixture will appear a little soft.

Place balls of mixture onto baking tray. Place 4 chocolate chips on top of each biscuit.

Place in oven for 20-30 mins or until golden brown.

Allow to cool before removing from tray and store in container. These biscuits can be frozen as well.