- 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
- Preheat oven to 375 F. Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in bowl.
- 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.
- Drop 1-Tbs dollops of dough 1 ½ inches apart onto prepared baking sheets. Bake 14 minutes. Transfer to wire rack to cool.
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