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.