For Fruit & Nut Puree

• ¾ cup packed dried fruit (apricots, prunes & raisins suggested)
• ¼ cup hot water
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup ground flax seeds
• ½ cup orange juice
• ¼ cup pure maple syrup
• ½ cup brown rice syrup
• 8 oz pumpkin puree
• 1 ripe banana
• ½ tbsp vanilla extract
• juice of ½ lemon
• ½ cup apple sauce
• ⅓ cup dried red lentils
• ⅔ cup water

For Dry Ingredients

• ¾ cup brown rice flour
• ¾ cup buckwheat flour
• ⅓ cup white rice flour
• ½ tbsp cinnamon
• 1¼ tsp xanthan gum
• 1¼ tsp baking soda
• ¾ tsp salt

To Mix & Bake

• 3 tsp vegetable shortening
• ¼ cup carob chips + more to top

Cook Lentils

1. Bring lentils and water to a boil over medium-high heat
2. Reduce to a simmer, partially cover and cook for about 20-25 minutes or until the liquid is absorbed
3. Set aside and bring to room temperature

Process Fruits & Nuts

1. Combine the dried fruits with hot water. Allow to soften, about 5-10 minutes
2. Pulse the softened fruit (with the water) in a food processor into in small chunks
3. Add the seeds, flax meal and orange juice. Process until seeds are broken up, but not completely smooth
4. Add syrups, cooked lentils and pumpkin puree. Pulse to combine
5. Add banana, lemon juice, vanilla and applesauce. Process until smooth

Combine Dry Ingredients, Mix & Bake

1. Preheat oven to 350º
2. In the bowl of a standing mixer (fitted with a paddle attachment), combine dry ingredients. Add vegetable shortening, and mix on low speed until in small pieces. Add carob chips and mix
3. Add wet ingredients and process until just combined, scraping down the sides of the bowl once
4. Line a sheet pan with parchment paper. Scoop big spoonfuls of the dough onto the parchment, spacing at least 1" apart. Press additional carob chips into the tops of each mound, if desired
5. Bake 20 minutes, or until golden
6. Cool completely and serve. Store in refrigerator for up to 3 days