• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

A B & J Thumbprints

  • 40servings
  • 60minutes
  • 120calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B12, D, E
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons ground flax seeds

  2. 1/2 cup warmed almond milk

  3. 2/3 cup firmly packed brown sugar

  4. 2 tablespoons agave nectar (or honey if not vegan)

  5. 1/2 teaspoon stevia powder

  6. 2/3 cup shortening

  7. 2/3 cup almond butter

  8. 1/2 tablespoon vanilla

  9. 1/2 teaspoon almond extract

  10. 1/3 cup ground almonds

  11. 1 cup brown rice flour

  12. 1/2 cup rice flour

  13. 1/2 cup glutinous-rice flour

  14. 1 tablespoon tapoica starch

  15. 1/2 teaspoon guar gum

  16. 1/4 teaspoon nutmeg

  17. 1 teaspoon baking soda

  18. 3/4 teaspoon salt

  19. 1/2 cup jam

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F.

  2. In a small dish, whisk together flaxseed and almond milk. Set aside.

  3. In a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.

  4. Add flax mixture and the extracts, beating well.

  5. Whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.

  6. Add to the creamed mixture and stir in well.

  7. Shape into small balls and place on an ungreased cookie sheet.

  8. Press your thumb or fingertip into the centre of each cookie and fill with jam.

  9. Bake (one sheet at a time) 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback