This easy recipe was adapted from the book “Sweet and Natural Desserts.” Your kids will enjoy helping you make (and eat!) this healthy and delicious treat.
1 cup raw almonds
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/2 cup melted butter or corn oil
1/2 cup maple syrup
1/2 cup raspberry or strawberry jam
Preheat oven to 300º. Place almonds on a baking sheet and toast 10 minutes. Place oats on baking sheet and toast 5 minutes. Remove from oven and increase oven temperature to 350º. Oil an 8 or 9-inch cake pan.
Place almonds in food processor and pulse to chop. Add oats and continue to process until mixture forms a coarse meal – about the texture of polenta. Add the flour, salt, and cinnamon and pulse to combine. Add the butter or corn oil and maple syrup and process until mixture sticks together. Press mixture together in your hands, it should hold together. If it seems too crumbly, add a little water.
Press 2/3 of the dough into the prepared pan. Spread jam over dough. Take the remaining dough and form into 1-inch balls. Flatten the balls and place over the jam in a nice pattern. (I usually start with a ring of discs around the other edge and them form smaller and smaller rings until I reach the center. My children like to create their own designs.) Bake for 25 to 30 minutes, or until the edges of the crust are golden. Serve warm or at room temperature. This is delicious with a dollop of yogurt or whipped cream.