1 cup whole wheat pastry flour
or 1 1/2 cups quick oats
2 tablespoons cornstarch
1 teaspoon salt
2/3 cup brown sugar
1 tablespoon Ener-G Baking Soda
or 1 teaspoon regular baking powder
or 1/2 teaspoon baking soda
2 cups raw almonds
1/2 cup apple sauce
1/4 cup water
2 teaspoons vanilla
1/2 cup purchased sugarless fruit jam
1. Place flour, cornstarch, salt, brown sugar,
baking soda, and 1 cup of the almonds in a food
processor and blend for 1 minute, or until nuts are
as fine as the flour.
Add remaining cup of almonds and blend for 10
seconds.(Second cup of almonds should be ground
to a coarse meal about the texture of whole wheat
2. Remove to a mixing bowl and stir in the remaining
ingredients except for the fruit jam.
3. Spoon onto a cookie sheet (or use a small ice
cream scoop). Make a thumb indentation in the center
of each cookie and fill each depression with fruit jam.
4. Bake at 350˚F for about 15 minutes.
Remove when the bottoms are just beginning
to brown. Cool on a rack.
Source: Seven Secrets Cookbook, used with permission.