Spelt and Honey Crisps

• Vegetarian

• Breakfast Foods

  • 45 g Rolled oats

• Condiments

  • 2 Rounded teaspoons honey

• Baking & Spices

  • 1/2 tsp Baking powder
  • 50 g Cane sugar, Unrefined
  • 1/4 tsp Sea salt, fine
  • 1/2 tsp Vanilla extract, pure
  • 60 g Whole wheat flour

• Nuts & Seeds

  • 20 g Almonds, toasted

• Dairy

  • 50 g Butter, unsalted
  • 2 tbsp Milk

Found on chocolateandzucchini.com

Ingredients

• 50 grams (1/4 cup) unsalted butter, melted (if vegan, substitute vegan margarine or coconut oil)
• 45 grams (1/2 cup) rolled oats (substitute another type of rolled grain, such as spelt)
• 50 grams (1/4 cup) unrefined cane sugar (I used Rapadura)
• 2 rounded teaspoons honey (if vegan, substitute 2 level teaspoons agave syrup)
• 1/2 teaspoon pure vanilla extract
• 60 grams (1/2 cup) whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 20 grams (1/4 cup) sliced almonds, toasted
• 2 tablespoons milk (dairy or non-dairy)

Directions

• Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Combine the melted butter, oats, sugar, honey, and vanilla in a medium mixing bowl, and mix well with a fork to combine.
• In another bowl, combine the flour, baking powder, salt, and almonds. Add these to the first bowl, and stir again until it gathers in lumps.
• Add the milk and stir again to incorporate. The dough will be sticky.
• Use 2 teaspoons to form walnut-sized balls of dough, and drop on the prepared baking sheet, leaving each of them a little room to stretch their wings as they bake.
• Slip in the oven and bake for 10 to 12 minutes, until puffy and just starting to brown at the edges. Let the cookies settle on the baking sheet for 10 minutes and transfer to a rack to cool completely.