I adapted this recipe from Jude Blereau’s beautiful “Wholefood for Children” book. My copy is much loved and used frequently. She toasts the oats and nuts first….I didn’t have time for that, so this is my quick version.
These are delicious without the jam/puree also.
This is a great recipe to get children involved in the kitchen. They love rolling the balls (just make sure they wash hands well first and watch out for little fingers being licked!), they also like adding the puree or jam.
225g rolled oats
170g almonds or pecans * see nut free option below
1 cup wholemeal spelt flour
½ tsp baking powder
125 coconut oil (or butter)
170 ml rice syrup
1 tsp natural vanilla extract or vanilla powder.
fruit puree – berries, pear, apple are great. Or use a good quality jam.
Preheat oven to 180, process nuts and oats in food processor (I like them a little rough still, but you can make them into flour if you prefer). Add flour and baking powder and mix through.
Combine the melted coconut oil/butter, egg, vanilla, add to dry mix and mix well.
Roll 2 tsp into balls and squash down, flatten them slightly and then make an indent with a clean thumb for the puree or jam.
Put ½ tsp puree or jam in them (I usually do ½ with puree/jam and leave the others plain – for baby or anyone else). If not using jam/puree I just squash with a fork.
Bake for 15 minutes until light and golden.
*Nut free - for a nut free school option you could remove the nuts and replace with desicated coconut (170g) or a combination of spelt and oats.