raspberry jam ( any flavor can be
substituted)
Dry: 1 cup almonds
1 cup rolled oats
1 cup whole wheat pastry flour
¼ teaspoon cinnamon
a pinch of salt
Wet: ½ cup maple syrup
½ cup canola oil
Note for gluten
free…I took out oats and flour and used 1.5 cups of almonds and 1.5 cups of
gluten free flour (available in natural food stores)
Procedure
1. Process almonds in food processor into a
coarse nut flour.
2.
Process
oats in food processor into a coarse oat flour.
3.
Combine
all dry ingredients together.
4.
Mix
oil and maple syrup together.
5.
Add
dry ingredients to wet ingredients and mix well.
6.
Form
walnut size balls, flatten a bit, and put a thumb print in middle.
7.
Fill
each thumb print with ½ teaspoon of raspberry jam.
8.
Bake
at 350 degrees for 10-15 minutes or until golden colored.
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