Apricot and Dark Chocolate Spelt Biscuits
These are brilliant hot drink dunkers!
Spelt was known as ‘marching grain’ to the Romans as their armies marched through the known world conquering civilisations and establishing societies! This was due to its ability to release energy slowly and its high protein content- This also makes it ideal to use within a snack to keep hunger at bay and to fuel energetic lives! In this recipe I have also incorporated apricot to give a hit of fibre and vitamin C and used palm sugar which has half the GI value of sucrose.
- 100g coconut oil
- 55g coconut palm sugar
- 180g spelt flour
- 1 handful dried apricots
- 50g dark chocolate
- Preheat the oven to gas mark 3/ 325F/ 160C.
- Chop the dried apricots.
- Put all the ingredients into a bowl and mix well with your hands until all the coconut oil and palm coconut sugar lumps have disappeared into the flour.
- Dollop 10 circles of the mixture onto a baking sheet on a baking tray and bake for 20 minutes. If the biscuits aren't golden brown then leave them in for a little longer.
- Take the baking paper off the tray and leave to cool (don't transfer them to a cooling rack).
- After 10 minutes, melt the dark chocolate in a bowl in the microwave. Using a spoon, drizzle the dark chocolate over the biscuits. Leave to cool for a further 10 minutes and enjoy!
- Baked spelt flour is more fragile than plain flour. Don't take the biscuits off the baking sheet until they have cooled as they will be very crumbly.