VEGETABLE GALETTES

MAKES 26 GALETTES HANDS-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES

1/2 cup Date Purée (recipe, page 85) 1/2 cup unsweetened applesauce 2 eggs 1 tbsp baking powder 1 tbsp vanilla 1 1/2 tsp cinnamon pinch salt 1 1/2 cups pastry flour or spelt flour 1 cup quick-cooking (not instant) rolled oats 1/2 cup finely grated carrots 1/2 cup finely grated and drained zucchini 1/2 cup apple juice-sweetened dried cranberries (approx) 1/4 cup ground flaxseed 1/4 cup unsweetened shredded coconut (approx)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In large bowl, combine Date Purée, applesauce and eggs. Stir in baking powder, vanilla, cinnamon and salt. Stir in remaining ingredients until combined.

Using ice cream scoop, shape dough into balls, about 2 tbsp at a time. Place 2 inches apart on prepared baking sheets. Using your hand, lightly flatten galettes; garnish with additional dried cranberries and shredded coconut, if desired.

Bake until galettes are firm, 20 to 25 minutes. Transfer baking sheet to rack and let cool for 5 minutes. Transfer galettes directly to rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen up to 3 months.)

PER GALETTE about 80 cal, 2 g pro, 2 g total fat (1 g sat. fat), 14 g carb (2 g dietary fibre, 5 g sugar), 15 mg chol,

55 mg sodium, 1 mg iron.