These vegan, no oil jam dots are a healthy breakfast treat.
1/3 cup whole wheat flour (or gluten free flour/ almond flour)
1 1/4 cup oat flour (make some in your blender by blending rolled oats)
2/3 cup whole oats
1 T. flax seed meal
1/2 cup blanched almonds blended into nutty chunks
1 t. cinnamon
1 t. ground nutmeg (fresh is fun if you have it)
1/2 t. baking soda
3 T hemp seeds
1/3 cup coconut sugar (or regular organic sugar)
1/8 cup applesauce
1/2 cup plant milk
1 T. maple syrup
1 pinch salt
Preheat your oven to 350.
First mix all dry items except the whole oats in a bowl or your cuisinart.
In a separate small bowl combine all wet items and then add the wet mix to the dry along with 2/3 cup of whole oats and combine.
If you have a melon baller scoop the batter into balls on lined parchment on your cookie sheet. Don’t have one? Yeah no problem, 1 tablespoon is about the right portion. Once your cookie balls are shaped use the back of your teaspoon to create the jam divot.
Strawberry jam is pretty tasty so I prefer it for these plant-based treats but any jam flavor will do. 1/2 teaspoon per cookie divot works great.
Bake for 12 min.