Brazil Nut Cookie recipe

Ingredients

• 1 tablespoon bitter apricot kernels (optional, but an excellent source of vitamin B17)*
• • 1 cup raw almonds
• 1 cup raw Brazil nuts
• 2 tablespoons ground flax seed
• ½ cup goji berries**
• 3 tablespoons cold pressed coconut oil, liquefied at low temperature
• 3 tablespoons raw honey OR coconut nectar*** OR Lakanto****
• 1 teaspoon turmeric powder
• Add quality salt to taste, such as pink or sea salt

Instructions

1. Place all dry ingredients except goji berries in a food processor and blend into a coarse flour.
2. Add goji berries and process into smaller pieces, about 15 seconds.
3. Place mixture in a bowl, pour in coconut oil and sweetener, and mix with a wooden spoon or by hand.
4. Form one inch balls by rolling dough in the palms of your hands (about a tablespoon), and place on a cookie sheet. Note: if the dough does not hold together add more coconut oil a little at a time and mix until it sticks together.
5. Bake at 115 degrees Fahrenheit for two hours.
6. Remove from cookie sheets and pack in airtight containers. (Can be stored for one week in a cool dry place.)