vegan jam thumbprints

had to try this recipe out...

and so happy i did!

it is chock full of almonds

(so not school lunchbox friendly, but packed with protien)

and oats...the recipe says they can happily be made wheat-free by subbing

oat flour for the wheat flour.

the mix itself is quick and simple to prepare, 

while the rolling, poking and filling is well worth the final product!

the resulting treat is (not too) wholesome and nutty tasting,

and has a lovely tender texture.

i used marg's wild raspberry jam...mmmmm

from the tassajara cookbook by carla oliviera

thumbprints

preheat oven to 350 degrees

mix up in a large bowl:

1 C unbleached flour

2 C ground almonds

4 C ground oats

(whizz rolled oats in the cuisinart until a rough flour)

1/2 t salt

1 C maple syrup

1 C vegetable oil of choice

let dough rest for 15 minutes before using.

then,

roll dough into 3 cm balls, and place closely on baking sheet.

gently poke each ball, and then fill the dents with

drops of:

jam, (you need about 1/4 C) thinned with a little water.

~

bake for 15 minutes, or until lightly browned.

please don't overbake

(although i imagine they will still taste great!)