I have no idea what to call this delicious cookie/scone/biscuit/breakfast treat. It originally came from Elana’s Pantry as a Muesli Scone, but it has gone through so many changes since I started baking it that I can’t justify calling it the same thing. It’s a new ball game. All I know is they’re simple and amazing: addictive, sugar-free, grain-free, dairy free, and packed full of protein. Try these and tell me what you think they should be called.

Nut and Berry Biscuits
makes about 2 dozen biscuits
2 cups almond flour
1 1/2 cups cashews
1 teaspoon baking soda
pinch of salt
2 eggs
2 teaspoons orange zest
4 Tablespoons maple syrup
1/2 cup cashews, chopped
1/2 cup walnuts, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cranberries or cherries
3 Tablespoons sesame seeds
3 Tablespoons sunflower seeds

Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend the almonds, 1 1/2 cups of the cashews, baking soda, and salt. Blend until fine.

Pulse in the egg and maple syrup. Transfer to a large bowl. To the nut mixture, add the remaining ingredients and mix with a fork or your hands.

Drop tablespoon-sized dollops onto the parchment paper. I prefer the non-perfect shape so I simply plop a dollop on the paper and push into the shape I want. Bake at 350 for about 10-12 minutes.

Cool completely and enjoy.