Spring is an ideal time to include spices in to our cooking help lift us into the warmer months and aid digestion. So why not sneak a little spice into a scrumptious treat. I served these to our Kitchen Medicine group after Spring Miso The kids also loved them as a lunch box treat enough sweetness with a whole lot of goodness that makes Mum happy

Ingredients

180g regular rolled oats (gluten free if needed)
100g whole spelt flour ( gluten free flour if needed)
110g almond meal
1/2 tsp aluminium free baking powder
2 tsp ground cardamom powder (to make your own grind whole pods in spice grinder approx 30 pods)
120ml melted extra virgin coconut oil
60ml extra vigin olive oil
180ml maple syrup (can maybe take it down to 130ml if sugar is an issue have play around)
1 Tbsp vanilla extract
1/2 tsp sea salt
Zest of 1 orange
85g unsulphured orgainic sultanas
240ml boiling filtered water (to soak sultanas in)
120g Cashew nuts roughly chopped

Method

Combine oats, flour, almond meal, baking powder, and cardamom in a medium bowl.
In another bowl, combine coconut and olive oils, maple syrup, vanilla, salt and orange zest: whisk until well combined.
Pour over dry ingredients, stir well and set aside to form a dough.
Place sultanas in a bowl and cover with boiling water, leave for 10 mins in which time dough should be ready, pour through a sieve and drain.
Pop oven on to 180 degrees and line a baking tray with baking paper.
Add sultanas and cashews to dough and mix until combined.
Place 16 mounds of dough, shaping them with wet fingers if you like, flatten slightly and cook for 15mins untill brown around the edges.
I found them too crumbly to remove to a cooling rack without them falling apart, if yours are stable cool on a wire rack as is best practice.

Makes 16

Recipe inspired by Amy Chaplin