Homemade, buttery goodness. These biscuits are so easy to whip up in the food processor, and a great activity to do with the kids – even young toddlers can scoop oats and fruit into the bowl (be careful of sharp blades though!). Rich in wholegrains and low GI, they are a delicious treat that hands down always beat a store bought option!

1 cup wholemeal spelt flour

1 cup rolled oats

1/4 cup unsweetened coconut flakes

1/2 tsp baking soda

2 tsp vanilla extract

2 tbsp maple syrup*

110g butter, room temp, in cubes

70g dried fruit (preservative free), for example currants, cranberries, apricots


Add all the dry ingredients to the food processor and whizz to combine and break up the oats and coconut. Add the vanilla, maple and butter and whizz until a smooth-ish dough forms. Add the dried fruit and pulse a few times to combine.

Using little hands, form tablespoon-sized small balls and pop onto a lined baking tray. Press down to flatten.

Bake at 180 degrees for 15 minutes, until slightly golden and crispy. So good!!


*Why maple syrup?? Maple syrup is a great option as a natural sweetener instead of refined sugar. It’s the all natural sap from the maple tree, so it’s a whole food, and it contains far more nutrients and antioxidants than refined sugar, and has a lower GI (ie it doesn’t spike your blood sugar levels). And with a lovely caramel-ly flavour, you can use it in moderation and still get a lovely sweet flavour.