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Sweet Raspberry Jewels

Michael Bauce

Cooking With Kids, Recipes
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2 cups almond meal

2 cups of rolled oats

2 cups whole-wheat flour or spelt flour

1 teaspoon cinnamon

1/8-teaspoon sea salt

3/4-cup  olive or walnut oil

1-cup maple syrup

2 teaspoons vanilla

Raspberry Jam (fruit-juice sweetened)

Preheat the oven to 350F and oil cookie sheets. Place oats in blender and pulse until coarsely ground.  Place almond meal, partially-ground oats, cinnamon and sea salt in a bowl and whisk thoroughly. Place oil, syrup and vanilla in another bowl and whisk thoroughly. Pour wet into dry and mix with a wooden spoon. Use a small ice-cream scoop (or your own hands) to form small balls. Place on cookie sheet and gently flatten. Make a small indentation in each cookie and place jam inside. Bake for 20 minutes or until browned on the edges.

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