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
Servings 0