The Bare Scientist #7

::Snack Alert::: Wholemeal Oat and Raisin Spelt Biscuits
πŸ‘€ So…whilst I was setting up to take this pic, as usual my battery was low but I insisted to play my music whilst getting the shot πŸ“Έ

Erykah Badu “Phone Down” played as I grooved and snapped away getting into my element. I quickly dashed to get another tray and …πŸ‘€ my phone went down alright πŸ˜‘πŸ˜…. I. Tripped. Over. The. Portable. Charger. Wire. πŸ˜‚πŸ˜©

Go on…laugh…it’s not that serious. I still managed to get a half decent picture (?!) with a fairly epic cracked screen and you know what…it was not the end of the world!! I could eat my biscuits and wallow in self pity πŸ˜‚ (joke… *insurance βœ”οΈ *upgrade βœ”οΈ)

Seriously though, sometimes when things happen to us…just take a moment to be p!ssed off if you have to but snap back and don’t let it bother you too much. You can choose how to react. Over and out! X


200g spelt flour
50g rapeseed oil
3 tbs oats
1 tbs raisins
25g maple syrup

– In a large mixing bowl, add the wet ingredients to the flour and fold in thoroughly
– Once the flour and wet ingredients have formed a dough ball, add the oats and raisins and fold in
– On a lightly floured surface, roll out the dough 0.5cm thickness and cut using a metal cooking ring or cookie cutter for a polished shape and uniformity
– Spread the cookies evenly on a lightly greased baking tray and bake on a Gas Mark 6 (200C) for 15 minutes
– Once baked, leave on an airing rack to cool.

Thank you very much to The Bare Scientist.

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