Zucchini Pecan Drops

14 ingredients
10 steps

Ingredients

  • 2 1/2 cups sprouted spelt flour
  • 1/2 cup ground flaxseeds
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup canola oil
  • 1/3 cup light agave nectar
  • 4 large egg whites, beaten lightly
  • 2 teaspoons vanilla extract
  • 2 cups finely grated zucchini (about 2 medium zucchini)
  • 3/4 cup currants
  • 1/2 cup pecans, chopped

Directions

  1. 1
    Preheat the oven to 325F.
  2. 2
    Line 2 baking sheets with parchment paper.
  3. 3
    In a large bowl, combine the flour, flaxseeds, baking powder, baking soda, allspice, cinnamon, and nutmeg.
  4. 4
    In a separate bowl, whisk together the canola oil, agave nectar, egg whites, vanilla extract, and zucchini.
  5. 5
    Add the wet ingredients to the dry ingredients and mix well.
  6. 6
    Stir in the currants and pecans.
  7. 7
    Drop the batter by heaping teaspoonfuls onto the prepared baking sheets.
  8. 8
    Bake for 12 to 15 minutes, until slightly golden.
  9. 9
    Remove from the oven and let cool for 5 minutes.
  10. 10
    Transfer to cooling racks to cool completely.

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