Pre-heat your oven to 180C.
Grease a small loaf tin and line it with baking paper. I use a Jamie Oliver 1 litre tin.
Whisk the almond milk, coconut sugar and almond yoghurt in a small bowl.
In another (large) bowl, add buckwheat flour, wholemeal spelt flour, craisins, apricots, baking soda, rolled oats, sunflower and/or pumpkin seeds, chia seeds, walnuts, cinnamon, all spice, dried thyme and dried oregano. Mix well.
Pour the milk mixture into the dry ingredients and mix until combined.
Pour into the lined loaf tin. Bake for 35 minutes or until a skewer inserted into the middle comes out clean.
Cool on rack, then wrap in cling wrap and freeze for at least 3 hours.
Unwrap loaf and, if frozen all the way through (mine wasn’t), allow to thaw partially so the outside is not rock hard frozen.
Preheat oven to 120C. Place one shelf in the middle, and another shelf beneath it.
Line two cookie sheets with baking paper.
Use a serrated (bread) knife to slice thinly – around 2 mm. Place biscuits onto the cookie sheets, you can squeeze them in as they won’t expand or stick.
Bake for 50 minutes or until they are a light brown, swapping cookie sheets halfway.
Leave biscuits on tray to cool – they will harden a little more.
Store in an airtight container at room temperature.