Ingredients
250g spelt flour
100 ml ice cold water
4 tbsp melted coconut oil
2 tbsp date syrup (or maple/agave)
1 tbsp cinnamon
3 large cooking apples
1 tbsp almond butter

Method
Preheat your oven to 160C
Place the flour, coconut oil & cinnamon into a bowl
Slowly add the water stirring continuously until you combined
Place onto your worksurface and knead for a few minutes
Roll out into a circular shape (approx 2cm thick) and place onto a lined baking tray
Slice 2.5 of the apples thinly
Place the date syrup and almond butter into a pan and bring to the boil
Simmer for 2 minutes
Remove from the heat and carefully toss the apples in the syrup
Pile onto the centre of the dough and spread towards the edges
Fold the edges over the apples to create an outer edge that contains the fruit
Place into the oven at 160C for approx 25-35mins

Ingredients
220g wholemeal spelt flour
6 dried chopped figs
15 hazelnuts
1tsp cinnamon
0.5 tsp cardamon
2 tbsp solid coconut oil (place in the fridge or freezer for 10 minutes)
100 ml almond milk
2 tsp baking powder
Zest of 1 orange

Method
Pre heat your oven to 190C
Place the flour, baking powder, zest, nuts, figs and spices into a bowl and mix well
Add in the solid coconut oil and using your fingers, work together quickly to form a crumb
Add in the almond milk, stir briefly to combine and then bring together with your hands. Don’t over knead the dough, just knead enough to combine
Press or roll onto a surface until you have a shape about 8cm thick
Cut into squares or circles
Place onto a lined baking tray and bake for 20 mins

NB: if using olive oil, then simply add in with the almond milk, stir and knead as normal