• 2 ¼ cups spelt flour or GF flour blend
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp flaxseeds
  • ¾ cup cold, strong coffee (decaf) (I make with water)
  • ½ cup pitted prunes (3 oz)
  • ¼ cup vegan Earth Balance or butter, melted and cooled
  • 1 tsp almond extract (or rum extract)
  • 1 cup honey
  • ¾ cup golden raisins
  • ½ cup almonds chopped
  1. Preheat oven to 375 F. Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in bowl.
  3. Grind flaxseeds in blender 30 seconds, or until reduced to fine powder. Add ¼ cup cooled coffee, and blend 2 minutes. Add prunes and remaining ½ cup coffee; blend 20 seconds to combine. Blend in honey then add to flour mixture. Fold in raisins and almonds.
  4. Drop 1-Tbs dollops of dough 1 ½ inches apart onto prepared baking sheets. Bake 14 minutes. Transfer to wire rack to cool.