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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 24 |
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Adapted from Olive Oil Baking by Lisa Sheldon. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat pastry flour |
2 tablespoons wheat germ |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 egg (or substitute with 1/4 cup unsweetened apple sauce) |
1 teaspoon vanilla extract |
1/2 cup olive oil |
1 cup canned pumpkin |
1 cup light brown sugar, packed |
1 cup currants or 1 cup raisins |
1/2 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
2. In a small bowl, combine the flours, wheat germ, baking soda, baking powder, salt, cinnamon, ginger and cloves. In another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk. Add the dry ingredients and stir until combined. Stir in the currants or raisins, then the walnuts.
3. Drop by rounded spoonfuls onto the prepared baking sheets. (I used a tablespoon.) Bake for 12 -15 minutes or until just the top is firm to the touch. Transfer to a wire rack to cool completely.
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