½ cup raisins
¾ cup walnuts, toasted
1 cup whole rolled oats (not instant and not steel-cut), divided
½ cup white spelt flour
¾ cup whole spelt flour
1½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup vegetable oil
⅓ cup pure maple syrup
⅓ cup brown rice syrup
2 teaspoons vanilla extract
1 overripe banana, mashed (optional)
Preheat your oven to 350 F. Line baking sheets with parchment paper.
In a small pan (without oil) toast the walnuts until golden brown and fragrant. Stir constantly so that they do not burn. Transfer to a bowl an set aside.
Place the raisins in a small bowl and cover with water to plump them.
Meanwhile, finely grind the toasted walnuts and ½ cup of the oats in a small food processor. Combine this mixture with the remaining dry ingredients in a large bowl.
Mix together the wet ingredients (and banana if using) in a small bowl and add to the dry-ingredients bowl. Stir to combine.
Drain the raisins and fold them into the batter.
Drop the mixture using a small cookie scoop or tablespoon onto the baking sheets.
Bake for 13-15 minutes or until lightly golden.
Transfer to a wire rack to cool.