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