Place a baking tray in the oven and pre-heat to 210°C.
Quarter the apples, remove the core and grate roughly. In a seperate bowl mix together spelt flour, buckwheat flour, starch, baking powder and salt. Gradually fold in the Soya Bake and Spread with a teaspoon. Stir in the almond butter. Knead the dough with your hands until all ingredients are well combined.
Finally, add in the Soya-Oat big pot and grated apple. Mix well.
Carefully remove the tray from the oven, cover with baking paper. Spoon heaped tablespoons of mixture onto the tray, leaving a space between each biscuit. Flatten slightly with the back of your spoon or a fork.
Bake for roughly 15 minutes or until they are golden and crispy on the outside but still soft on the inside.
These make a great breakfast on the run just as they are or topped with your favourite jam or marmalade.