1/2 c Ground walnuts
1 c Ground rolled oats
1 c Whole wheat pastry flour
1 pn Sea salt
2/3 c Brown rice syrup
2 tb Corn oil
5 oz Strawberry jam; sugar-free
-or naturally-sweetened
1/2 ts Almond extract
1 ts Vanilla extract
Grind walnuts by putting them between wax paper and rolling with a rolling
pin. If they’re not fine enough, then put them in a blender. Grind rolled
oats the same way. Measure the cup after they are ground. Add walnuts,
oats, flour, and sea salt together in a bowl.
In a separate bowl, mix the rice syrup, corn oil, strawberry jam, and
extracts. Pour the liquid ingredients into the dry ingredients and mix
until dry ingredients are moistened. Let cool for 30 minutes. Then on an
oiled cookie sheet, drop a tablespoon of batter per cookie and bake in a
350-degree oven for 20 minutes. Makes 15 to 18 cookies that are about
3-inches in diameter.
Yields
1 Servings