Soak the Apricots: Start by soaking 70g of dried apricots in cold water for 15-20 minutes. Once softened, drain them and chop finely.

Prepare the Nut and Seed Mixture: In a large mixing bowl, combine 50g almonds, 70g oats, 30g pumpkin seeds, 40g sunflower seeds, 20g sesame seeds, 20g flaxseeds, 60g cashews, 20g pistachios, and 20g walnuts.

Combine Ingredients: Add the chopped apricots to the nut and seed mixture, followed by 20ml of honey, 1 egg white, and a pinch of salt.

Shape the Biscuits: Form the mixture into small biscuits by hand or using a spoon. Flatten them slightly and place them on a baking tray lined with parchment paper.

Bake: Preheat your oven to 180°C (360°F). Bake the biscuits for 15-20 minutes or until they are golden brown and slightly crispy on the edges.

Cool and Enjoy: Let the biscuits cool before serving.

Grind the Peanuts: Place 100g of peanuts in a blender or food processor and blend until finely ground.

Combine the Ingredients: In a mixing bowl, combine the ground peanuts with 20g of white sesame seeds, 20g of black sesame seeds, 40g of pumpkin seeds, 20ml of Jerusalem artichoke syrup, and 1 mashed ripe banana.

Shape the Biscuits: Once the ingredients are fully combined, form the mixture into biscuits by hand.

Bake: Preheat the oven to 180°C (360°F) and bake the biscuits for 15-20 minutes, or until they are crisp and golden on the outside.

Cool and Serve: Allow the biscuits to cool completely before enjoying.