Quinoa, Pomegranate & Pumpkin Seed Cookies

• 4 ounces butter
• 2 tablespoons golden syrup
• 2 tablespoons runny honey
• 2 medium eggs
• 6 ounces whole meal flour
• 2 ounces plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 cup quinoa (granules)
• 1 tablespoon pomegranate molasses
• 12 cup pumpkin seeds
• 12 cup desiccated coconut
• 14 cup sunflower seeds
• 14 cup linseeds (flax seed)
• 12 cup raisins
• 8 pieces chocolate, chopped into rough chunks
• 12 teaspoon freshly grated nutmeg
• pomegranate juice
• milk (whatever type of milk you prefer, rice milk is good)

1. Melt butter, golden syrup and honey together.
2. Add the eggs, beaten first.
3. Mix all together.
4. Sift together the flour(s), baking powder and soda.
5. Add to the egg mixture.
6. Add all the rest of the dry ingredients, adding the pomegranate juice and milk, and mix together until you get a thick "cookie droppable" consistency (I added about 1/4 cup each of the juice and milk).
7. Drop heaped tablespoons of the dough mixture onto a cookie sheet, pressing down slightly to make rough cookie "rounds" and bake in the centre of the oven, 180 c, for about 12 minutes or so.

butter, golden syrup, runny honey, eggs, meal flour, flour, baking powder, baking soda, quinoa, pomegranate molasses, pumpkin seeds, coconut, sunflower seeds, linseeds, raisins, chocolate, nutmeg, pomegranate juice, milk

Taken from www.food.com/recipe/quinoa-pomegranate-pumpkin-seed-cookies-220753 (may not work)