These Orange & Maple Spelt Digestives are the ultimate UPF-free snack—perfect for lunchboxes or a healthy tea-time treat. By swapping refined flour for ancient grain spelt and butter for heart-healthy rapeseed oil, we’ve created a high-fibre biscuit that’s light, crunchy, and naturally sweetened.
A delicious, nutrient-dense way to boost your daily fibre while enjoying a guilt-free treat!
Ingredients
- 100g wholemeal spelt (or wholemeal flour)
- 100g rolled oats (blitzed in a blender for 5 seconds for a traditional digestive texture)
- 2 tbsp ground flaxseed
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 80ml extra virgin rapeseed oil
- 3-4 tbsp pure maple syrup (adjust based on desired sweetness)
- Finely grated zest of 1 large orange
- 1 free-range egg
Method
- Preheat: Heat your oven to 180°C (160°C fan). Line a baking tray with parchment paper.
- Combine Dry: In a large bowl, mix together the flour, oats, flaxseed, bicarbonate of soda, and sea salt.
- Whisk Wet: In a separate jug, vigorously whisk the rapeseed oil, maple syrup, egg, and orange zest until emulsified and bright orange.
- Form Dough: Pour the wet ingredients into the dry. Stir until a soft, slightly oily dough forms. If it feels too wet, let it sit for 5 minutes—the oats and flax will absorb the moisture.
- Shape:
- For a rustic look: Roll into balls about the size of a walnut and flatten to 5mm thickness.
- For a traditional look: Roll the dough between two sheets of parchment paper and use a circular cutter. Prick the tops with a fork.
- Bake: Bake for 15–18 minutes until the edges are deep golden and the kitchen smells like toasted orange.
- Cool: Let them cool completely on a wire rack. Oil-based biscuits become much crunchier once fully cold.
Quantity
- Yields approximately 14 to 16 biscuits
Nutrition
- Heart Healthy Fats: Because you replaced butter with extra virgin rapeseed oil, the saturated fat is exceptionally low. Most of the fat comes from monounsaturated fats and Omega-3 fatty acids.
- High Fibre Content: With approximately 2.2g of fibre per biscuit, just two biscuits provide nearly 20% of the recommended daily fibre for an adult. This comes from the combined trio of spelt, oats, and flaxseed.
- Mineral Rich: Spelt is a “powerhouse” for micronutrients. These biscuits are a significant source of Magnesium (muscle and nerve function), Zinc (immune support), and Iron (energy levels).
- Natural Sweetness: The sugar is entirely from the maple syrup and orange zest, avoiding any refined white sugars or high-fructose corn syrups typical of ultra-processed snacks
Estimated Nutrition Per Biscuit
| Nutrient | Amount | % Daily Intake (based on 2000 kcal) |
|---|---|---|
| Calories | 118 kcal | 6% |
| Total Fat | 6.5g | 9% |
| Saturated Fat | 0.6g | 3% |
| Omega-3 (ALA) | ~0.8g | 50% (of RDA for ALA) |
| Carbohydrates | 12.5g | 5% |
| of which Sugars | 3.1g | 3% |
| Dietary Fibre | 2.2g | 8% |
| Protein | 2.6g | 5% |
| Sodium | 85mg | 4% |
- RDA (Recommended Dietary Allowance): The average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy individuals in a specific life stage and gender group.
- ALA (Alpha-Linolenic Acid): An essential omega-3 fatty acid found in plant sources like flaxseed, chia seeds, and walnuts. Because it is “essential,” your body cannot produce it, and it must be obtained through your diet.
Variations
- Drizzle with UPF free, dark chocolate (adds very little sugar and a boost of antioxidants)
- Replace the orange zest with 1 tsp ground cinnamon and add 40g of finely chopped dried apple
- Take two biscuits and sandwich them together with a thin layer of 100% nut butter
- Use lime zest instead of orange and stir in 2 tbsp of unsweetened desiccated coconut (the coconut adds a natural “creamy” sweetness and a chewy texture)
Storage
- Room Temperature: Store in a cool, dry place for 7 to 10 days. Ensure they have cooled completely before sealing to prevent condensation.
- Refrigeration: While not always recommended for texture, the fridge can extend their safety to 1 to 2 weeks.
- Freezing: This is the best method for long-term storage. Baked biscuits will keep their quality for up to 3 months in the freezer.
- Alternatively – make and shape the biscuits but instead of baking; freeze them individually on a tray and place in freezer container when frozen. They can then be baked fresh when required, an air fryer works great if you only want 2 or 3 (you will need to adjust the cooking time and temperature depending on your air fryer).