Yields16 Servings
 200 g porridge oats
 100 g wholemeal spelt flour
 100 g ground almonds
 ½ tsp baking powder
 100 ml extra virgin coconut oil, melted
 50 ml extra virgin olive oil
 175 ml maple syrup
 1 tbsp vanilla extract
 ½ tsp sea salt
 Zest of 1 orange
 100 g sultanas
 100 g pistachio, toasted and chopped

Combine the oats, spelt flour, ground almonds and baking powder in a bowl; in another bowl, combine the coconut oil, olive oil, maple syrup, vanilla, salt and orange zest and whisk until combined; pour into the dry ingredients and stir well; it will be very wet so set aside for 10-15 minutes to allow the dough to thicken


Preheat the oven to 180C/Gas4; place the sultanas in a bowl; cover with 250ml boiling water and soak for 10 minutes, then sieve and drain well


Line 2 baking trays with baking paper


Pat the drained sultanas dry with kitchen paper and add along with the pistachios to the cookie dough, mix well until combined; place 16 mounds of cookie dough onto the baking trays, flatten slightly and bake for 20-25 minutes or until golden around the edges; leave to cool for 10 minutes then using a spatula, carefully transfer the cookies to a wire rack to cool completely – they will firm up as they cool

Shopping cart


No products in the cart.

Continue Shopping