Vegan breakfast cookies for an energising start to the day

• 200g fine rolled oats
  
• 50g chopped haselnuts
  
• 100g ground almonds
  
• 100g apple sauce
  
• 4 tbsp almond paste
• 4-5 tbsp maple / date syrup
• 80g raisins
• 80g dried apricots  (in pieces)
• Zest of one organic lemon
• Juice of half a lemon
• Some fresh ginger (grated)

Mix all the ingredients in a bowl, the mixture should be sticky. Mould into cookies. Bake for 15-20 minutes in a preheated oven (180°C fan oven) until golden brown.