Okay, can you handle another healthy recipe? I got this recipe from Angie, who got it from Uprising Cookbook. It is yummy, easy and keeps well. The batter is made ahead. It says let sit one hour, but you could let it sit in the fridge overnight. One nice thing about this recipe, is if you are looking for baked items with no dairy or eggs, this has none. It is good for breakfast but really good anytime.
In a large bowl combine:
4 cup rolled oats (not instant, you can also use gluten free oats)
2 cups whole wheat pastry flour (or almond flour for a gluten free verson)
1 tsp. salt
1 1/3 cup roughly chopped, toasted nuts (Angie really likes pecans, I really like pistachios)
2/3 cup roughly chopped dates ( I used half dates and half dried cherries)
Mix in a smaller bowl:
1/3 cup mild flavored olive oil
3/4 cup rice syrup
1 cup maple syrup (I use half maple, half agave, you could also use honey)
1 1/3 cup water
Mix liquid in dry ingredients. This mixture will be soupy. Let sit one hour or so. the oats will soak up the liquid and binds the dough together.
Pre-heat oven to 325˚F
Form dough into one inch balls and place on a greased cookie sheet. Press down to 1/4 inch thickness. They do not spread, so you can set them close together on a cookie sheet.
Bake 20-25 minutes, until just firm in the center.