*Chia seeds, when combined with liquid, create a gel that can help provide some of the binding power that eggs tend to lend to dishes.
*You may substitute chopped dates for the raisins, and walnuts, hazelnuts, or macadamia nuts for the pecans.
*To make this gluten-free, substitute a gluten-free flour blend (such as Bob’s Red Mill or King Arthur Flour) for the white whole wheat flour, and ensure all other ingredients are gluten-free.
Recipe is adapted from The Plant-Powered Diet by Sharon Palmer, MSFS, RDN
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