Pecan Date Nibblers (with “Dreena & Daughters” video!)

Hello my plant-powered buddies!  You get a “2 for 1” special today.  First, my recipe for Pecan Date Nibblers from LTEV (which are oil-free, sugar-free, and have a gluten-free option), AND you get to see this recipe in the making.

So, today instead of typing – I’ll let you watch me talking!

Pecan Date Nibblers
oil-free, refined sugar-free, gluten-free option

I’d been hankering for a baked cookie using dates as the primary sweetener; looking for a good pairing, I used pecans — perfect with their natural butteriness. The first batch was a winner, and these healthy, tasty little nibblers needed repeating!

1 cup whole pecans
1 cup pitted dates
1 tbsp nut butter of choice (or can substitute 1 tbsp organic extra-virgin coconut oil if you prefer)
1 tsp pure vanilla extract
3 tbsp pure maple syrup
½ cup + 1 tbsp light or sifted spelt flour (see note for gf option)
1 tsp baking powder
¼ tsp (scant) sea salt
½ tsp cinnamon
1 tsp lemon or orange zest (optional)

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a food processor, first pulse the pecans until just crumbly. Then add the dates, nut butter, vanilla, and maple syrup. Pulse again until the dates are broken up into smaller pieces (but not fully processed, leave some chunkier pieces). In a bowl, sift in the flour and baking powder, and then stir in the salt, cinnamon, and zest. Add the dry mixture to the processor and pulse until the mixture starts to come to- gether. (It does not need to be fully formed into a dough, but should hold together when pressed or squeezed into a ball in your hand.) Once at this stage, stop processing. Place spoonfuls of the dough (about a couple teaspoons to 1 tbsp in size) on the prepared baking sheet. Bake for 10 to 11 minutes.  Remove from the oven, let cool on the pan for a minute, then transfer to a cooling rack.  Makes 12 – 14 nibblers (please note: LTEV recipe indicates 16-20 as a yield, this should be 12-15).

Allergy-Free or Bust! For a gluten-free version, replace the spelt flour with 1⁄3 cup of rice flour, 11⁄2 tablespoons of tapioca starch flour, and 1⁄2 teaspoon of xanthan gum. That easy!

Extra-Extra!: Try adding some cranberries, non-dairy chocolate chips, or rolled oats (about 2-3 tbsp of either).

Recipage link here.

Enjoy, and I’m returning with a very special idea that will require YOUR feedback.  Please subscribe to my posts to stay in the loop!  And, check out Ricki Heller’s Wellness Weekend while you’re waiting!