1 cup of sesame seeds

1 cup of sunflower seeds

1 cup of pumpkin seeds

1 cup of dried cranberries

1 cup of white almonds

1 cup of hazelnuts

1 cup of walnuts

1 tsp himalayan salt

2 tbsp olive oil

5 eggs

Preheat oven to 170 C.

Pour all your seeds and cranberries into a big bowl and set aside.

Place your walnuts in a blender and blend for a second, this will give you a crunchy nut flour, repeat with the almonds and hazelnuts.

Now pour the nut flours into the bowl with seeds and mix it well with the rest of the ingredients. With a table spoon scoop up the mixture and place it in your muffin molds. Place the tray in the middle of the oven and bake for 25 minutes.