Preheat oven to 350°F.

Place the dates and peaches (or other dried stone fruit) in a bowl with the boiling water and allow to soak and soften for 10-20 minutes.

Once softened, using a stick blender, electric mixer, high-speed blender or food processor, blend the fruit and water into a paste. Add the remaining wet ingredients and blend again.

In a separate bowl, whisk together the flours, protein powder, baking powder, salt and cinnamon.

Pour the dry ingredients into the wet and stir until almost combined.

Pour the raspberries into the mixture and fold in.

Place spoonfuls of batter onto a silicone baking mat or on greased cookie trays.

Bake for 15-20 minutes. Remove from oven and cool on trays. Keep covered at room temperature for up to 3 days or in refrigerator for up to 7.