This one is a real favourite of mine, quick and easy to make, tasty and healthy and as addictive as a bowl of mixed nuts.
The ‘Mondial’ biscuit derives its name from those couch potato sports fans who watch the World Cup and consume and spit out the shells of sunflower and pumpkin seeds, as is a common custom in this part of the world.
The biscuit is gluten-free and lactose-free, although it does contain a little egg white, so is not a good option for die-hard vegans.
Mondial Biscuit
Ingredients: for about 30 biscuits
- Brown sugar x 100 grams
- Chopped pecan nuts x 100 grams
- Chopped walnuts x 100 grams
- Sunflower seeds x 100 grams
- Pumpkin seeds x 100 grams
- Almond flour x 50 grams
- Egg whites x 60 grams
- A small bowl of water
- Small scale
Method:
Put all ingredients into a mixing bowl, mix and combine well. Line two or three oven trays with baking paper. Weigh out approximately 20-gram blobs of the mixture and place them on the baking paper with enough room between them, as they need to be flattened and they will expand considerably.
Once you have all the blobs on the paper, wet your fingers in the water each time before you flatten all the blobs as much as you are able to. The thinner the crunchier.
Place in a preheated oven at 125°C and bake for 25-30 minutes. Remove and let cool for ten minutes; then, using a metal spatula, carefully turn over each biscuit and return to the oven for another 5 minutes of drying.
Store in a freezer proof box in the freezer and remove twenty minutes before you need to serve them.
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