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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

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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!!

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*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.