Raspberry Zinger Torte
Recipe by Winnie
½ c Oil ½ c Maple Syrup 1 c Rolled Oats 1 c Almond Meal 1 c Whole Wheat Pastry Flour (or Brown Rice Flour Medley) ¼ tsp Sea Salt ½ – 1 tsp Cinnamon Powder 1 Jar Raspberry Jam (or jam of choice)
Pre-heat oven to 350.
In a pan warm oil and maple syrup. Blend the rolled oats until they are flour (can be coarse). In a bowl mix together oat flour, almond meal, pastry flour, salt, and cinnamon. Stir the warm oil and maple syrup mixture into the dry ingredients. Set aside for 20 minutes to dry.
Scoop out a teaspoon and roll into a ball. Dip your thumb into some cold water and make a thumb print in each cookie ball. Take a butter knife and dip into raspberry jam and put in cookie center. Bake until cookies are golden brown (about 8 to 10 minutes).
Makes about 20 to 25.