Thursday, March 17, 2011

Sunflower Seed Jam Dots

These are my attempt to find a gluten-free, dairy-free, egg-free, nut-free treat that would accommodate all the food allergies in my daughter's class.  We had a big meeting last night to discuss snacks in the classroom and decided that it would not include treats, but just veggies and fruit.  So, this will have to sit and wait to be enjoyed by them, but not by you.  Let me know what you think!  Update: 5Rhythms Dance Potluck modification at the bottom of the page.

2 ¼ cups sunflower seed meal (grind your own in the food processor)
¼ cup cocoa powder (can be omitted)
½ tsp. baking soda
3 Tablespoons Arrowroot powder (Not on the GAPS list, but worth a "cheat" for us on a rare occasion.)
½ teaspoon sea salt
1 Tbsp. vanilla
½ cup honey
¼ cup fruit sweetened raspberry jelly (Crofter’s Organic Fruit Spread is what I used)

1.   Make flour out of sunflower seeds with food processor. Measure to make listed amount. 
2.   Add cocoa powder, soda, arrowroot, salt, and vanilla. Process.

3.   Add honey.  Add water as needed (Tb. Spoon at a time) to make smooth paste. Process. 
4.   Measure 1-1 ½ tsp. of cookie dough onto a parchment lined cookie sheet. Line up with enough room for each.
5.   Using a wet ¼ tsp., press a dent into the tops of each cookie. Add ¼ tsp. jelly in each cookie.

6.   Bake at 350* for 8 minutes or until slightly browned around the edges. Let cool before eating.

UPDATE 3/20/11:  I made these for a potluck last night.  They went faster than one can say, "Dance your pants off"!  I used almond meal for those because it is what I had one hand.  
Substitute almond meal (Trader Joe's has a good cheap one) for the sunflower seed meal.  When made with almond meal they are lighter and fluffier and less crunchy.  Same measurements.
You could also make them VEGAN by substituting Coconut Palm Sugar for the Honey and adding about a 1/3 cup of Water in the after the coconut sugar.  

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