Recipe Instructions:
1/2 cup sesame seeds
1/2 cup sunflower seeds
3/4 cup honey
3/4 cup almond or peanut butter
3/4 cup almond flour
1/4 cup unsweetened shredded coconut
Preheat oven to 350º F, then toast the sesame and sunflower seeds in the oven for a few minutes on a parchment-lined baking sheet, stirring occasionally and making sure that they don't burn. Once slightly browned, remove them from the oven and set aside.
In a small saucepan over medium heat, combine the honey and almond butter, and stir until well mixed and warm. In a large bowl, combine the almond flour and coconut, along with the toasted seeds, then add the honey-almond butter mixture. Stir to incorporate.
Using a spoon, scoop the mixture into tablespoon-sized balls of dough and place them on a parchment-lined cookie sheet to bake. Flatten each ball down slightly with the back of the spoon. Bake for 7 to 9 minutes, keeping an eye out that the edges do not burn, as honey cooks quickly. Remove them from the oven onto a wire rack and serve warm or at room temperature.
