Steve & Chris Clark
I started making these cookies back in my health food days and still make them now. The recipe is adapted from Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine by Mary Estella, ISBN: 0-87040-583-7. I have no idea if the book is still available. --Lia
PING: Dee DeeThis was recently posted by Kathy on alt.cooking-chat. Thought you might like to try it. Make-Ahead Spinach Phyllo Roll-Ups Prep Time: 30 min Total Time: 55 min Makes: 5...
Combine is food processor fitted with the steel blade: 1 cup almonds (or walnuts, or pecans), 1 cup rolled oats, 1 cup whole wheat flour. Process until everything is nicely chopped up, not quite as fine as flour but not quite crunchy either.
Then add: 1-2 cup oil and 1-2 cup maple syrup (or barley malt, or mollbuttes, or honey, or yinnie syrup, but the flavor of maple syrup really is the best). Process again until everything is nicely combined.
Oil a cookie sheet. Pick up walnut sized balls of dough, roll them into a ball, and place them on the cookie sheet. The dough is sticky so it helps if you keep a bowl of water convenient to dip your hands into. Then, with your thumb, make an indentation into each.
Fill each indentation with all fruit preserves. Polaner is one brand that makes fruit conserve sweetened only with fruit. They make a bunch of flavors: raspberry, blueberry, strawberry, etc. You can also make your own fillings from raisins or other dried fruits, but that's the subject of another post.
Bake at 350 degrees for 10 minutes or until browned a little around the edges.
