Spelt is a good source of iron, magnesium and zinc, and is high in fibre, a source of protein and contains plenty of vitamins and micronutrients. You can choose between using coconut oil and butter, depending on preference. Often I use honey or dates as a sweetener, but where I choose to use a sugar I tend to use coconut sugar as it contains Inulin - a soluble fibre that helps with digestions and manages post-sugar spikes.
Ingredients
- 100 g Butter or Coconut Oil melted
- 140 g Coconut Sugar
- an Egg
- a tsp Vanilla Extract
- 200 g Spelt Flour
- 1/2 tsp Bicarbonate of Soda
- a handful Dried Apricot diced
Optional
- a handful Desiccated Coconut
Instructions
- Whisk together your melted butter and sugar.
- Add in the egg and vanilla and combine.
- Stir in your flour and bicarbonate of soda and ensure thoroughly combined.
- Lastly, stir in your apricot pieces. (and any optional additions)
- Refrigerate your mix for about 30 minutes. (You could put in the freezer for less time to chill the mix faster)
- Using your hands shape the mix into 12 cookie shapes and place on a lined baking tray. They will expand a bit when cooking so space them apart or use two trays.
- Bake in a preheated oven at 170C for 12 minutes - or for 14 for a less-chewy finish.
- Allow to cool (and set) before eating.