Zucchini Pecan Drops

• 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

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

flour, ground flaxseeds, baking powder, baking soda, ground allspice, ground cinnamon, ground nutmeg, canola oil, light agave, egg whites, vanilla, zucchini, currants, pecans

Taken from www.epicurious.com/recipes/food/views/zucchini-pecan-drops-379330 (may not work)