3 cups whole wheat pastry flour
4 teaspoons sodium-free baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 15-ounce can solid-pack pumpkin purée (about 2 cups)
2/3 cup agave nectar
1/2 cup molasses
1 cup nondairy milk or water
1 cup raisins
Preheat oven to 350 F.
Mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine pumpkin, sugar, molasses, and nondairy milk or water.
Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a baking sheet lined with parchment paper.
Bake 15 minutes, or until lightly browned. Remove from baking sheet with a spatula and place on a rack to cool.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment