Ingredients

The following ingredients have 15 Servings
  • 2 cups pecans, toasted and cooled
  • 1/2 cup rolled oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup pumpkin purée
  • 1 tablespoon orange zest (from 2 small oranges)
  • 3/4 cup orange juice (from 3 small oranges)
  • 2 teaspoons pure vanilla extract
  • 1 cup chopped, pitted dates

Instruction

  • Preheat the oven to 375°F.
  • Line two baking sheets with parchment paper.
  • Put pecans and oats in the bowl of a food processor.
  • Pulse until a fine meal forms, about 25 times.
  • Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients.
  • Transfer to a large mixing bowl.
  • Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor.
  • Blend until a smooth purée forms, scraping the sides down occasionally, about 1 minute.
  • Make a well in the center of the dry ingredients.
  • Pour the pumpkin mixture into the well and fold all the ingredients together with a large spatula.
  • Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart.
  • Flatten the batter slightly.
  • Bake 20 minutes, until the bottoms are just browned.
  • Remove to a cooling rack and cool slightly before serving. Store in an airtight container.