Raisin, coconut & cinnamon uncookies

MAKES 10–12

2 tbsp desiccated coconut 150g raisins 2 tbsp cold water Squeeze lemon juice 2 tbsp almond butter

3 tbsp Homemade Seed Mix (previous page) or ground almonds

1 tsp ground cinnamon

FOR THE COATING

2 tbsp desiccated coconut PUT all the ingredients, except the coating, into a food processor and whizz, scraping down the sides between pulses using a spatula if necessary, until the ingredients are fully incorporated and the ‘dough’ is as chunky or as smooth as you like (we prefer it a little chunky). If the mixture is too dry, add more water; if it’s too wet, add more ground almonds — it should be soft, but not too sticky. Take a heaped teaspoon of the mixture and form into small cookie shapes, about 3-4 cm each in diameter, then coat with the coconut. Chill for around 15 minutes to firm them up — this makes them deliciously chewy. The uncookies will keep in the fridge in an airtight container for up to a week, but we can assure you that they won’t hang around that long!

MIDLIFE TIP: Don’t be put off nuts simply because they are relatively high in calories — they’re full of protein and fibre to keep you feeling full, so you’ll probably eat less overall. Indeed, studies have shown that people who consume nuts are less likely to be overweight than those who don’t.