Thank you Emily Rose, who wrote Have Your Cake (Five Mile Press, 2011). Her recipes have "no butter, no white flour, no added sugar". She uses wholemeal flour, rice bran oil and honey. I prefer spelt, coconut oil and rice malt syrup so have substituted with these and results were good!
Makes 16-20 cookies
1 c spelt flour
1 tsp baking powder
1/3 c dessicated coconut
1/3 c rolled oats (have also used buckinis)
1/2 c coconut oil, softened (or rice bran oil)
1/2 c rice malt syrup (or honey)
1 tsp grated orange zest
2 Tbs orange juice
1/3 c chopped dried apricots (or figs)
I also added 1/3 c dark chocolate chips (vegan)
Preheat oven to 170C. Line a baking tray with baking paper.
MIx together flour, baking powder, coconut and oats in a bowl. In another bowl mix together oil, rice syrup, orange zest and juice, then stir into the dry ingreds. Add chopped apricots.
Chill in the fridge for 10 minutes then roll into walnut-sized balls. Flatten on the baking sheet. Bake for 12-15 mins, rotating the tray at 7 mins.
Leave to cool on the tray for a few minutes then transfer to a wire rack.
I think the orange is the key ingredient in this recipe that adds a zing to your crunch.