Flour-Free Nutty Cookie Bites

Waste not....want not. I'm the last person in the world who can be accused of hoarding, and regularly purge my home of clothes, shoes, handbags, and homeware, without a second thought. When it comes to throwing out food, however, the lessons drummed into me by my Lithuanian grandparents kick in, and I just can't bring myself to do it. So perfectly usable celery leaf scraps are transformed into soup, browning bananas make the ultimate chocolate banana loaf, a couple of lonely mushrooms are incorporated into a fluffy frittata, and leftover breakfast cereal is ground up and mixed with sugar and melted butter to make a sweet pie base. When a friend recently gave me a recipe for flour-free, health cookies made using nuts, seeds, sugar, and egg yolk, I knew I had the perfect 'shidduch'. I often make the famous Three Seed Cookies previously featured in this newsletter, and in the Meatland Salads & Sweets recipe book, and never know what to do with the leftover yolks, as the recipe calls only for egg whites. Now I can make up both delicious cookie varieties at once - they're both laughably easy to put together - and will no longer risk giving my dog high cholesterol with all the yolk-only scrambled eggs I feed him. Gluten-free, parve, and amazingly good. If you love the Three Seed Cookies, then you'll lose your heart to this version, and I've included BOTH recipes for easy reference.

2 large egg yolks 1/2 cup sugar (or slightly less) 1/2 cup sesame seeds 1/2 cup natural almonds with skin, crushed 1/2 cup slivered almonds 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/4 cup pecan nuts, crushed 1: Place natural almonds and pecans in a food processor and briefly blitz to chop. 2: Beat yolks and sugar with a whisk till light and creamy. 3: Add all seeds and nuts to creamy yolk mixture, stir to mix thoroughly, then place slightly flattened spoonfuls of mixture on baking paper, and bake at 180 for approximately 12 - 14 minutes till lightly golden. 4: Allow to cool before removing from paper and store in the freezer to retain crispness. Feel free to decorate with melted chocolate if feeling naughty.