Wholegrain Apricot and Sunflower Biscuits (Spelt)

Spelt Apricot and Sunflower Biscuits
(approx 30 biscuits)

3 C Wholegrain Spelt Flour

1 Tsp Baking Powder

1/2 Tsp Cinnamon

1 C Rolled oats 

1 C dried apricot, sliced into chunks

1/2 C sunflower seeds

1/2 C Coconut Oil

1/3 C Raw Sugar
2 Lg Eggs
1/2 Tsp Salt
1/4 C Maple Syrup
1 1/2 Tsp vanilla essence


Preheat oven to 180C.

To a medium bowl add Flour, Baking Powder, Cinnamon and rolled oats.  Add apricot pieces and sunflower seeds mix to distribute everything through then let sit.

Cream together the coconut oil and sugar in a large bowl.  Add eggs to the creamed mixture one at a time.  Mix through salt, maple syrup and vanilla essence.  When everything is thoroughly combined add the contents of the flour bowl and mix well.  The mix at this point should hold together when squished into a ball.

Make balls of dough around about 1 Tbsp in size and slightly flatten as you put it on the oven tray.

Cook at 180C for 12-15 minutes, until slightly golden.  Once dooled enough to move continue cooling on a rack.