Apricot 'n' Poppy Seed Cookies

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Apricot 'n' Poppy Seed Cookies

From Vegetarian Times, December 2000

 

Makes 5 dozen

 

1/2 cup poppy seeds

1 cup almonds (6 oz.)

2 cups rolled oats

1 1/2 cups rice flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/3 cup vegetable oil

1/2 cup brown rice syrup

1 cup apricot all-fruit spread

1 teaspoon almond extract

1/3 cup blanched, slivered almonds

1. Preheat oven to 350° F. In small skillet, toast poppy seeds over

medium-high heat, stirring often until seeds change colors slightly, 2 to 3

minutes; set aside. Place almonds on baking sheet and bake until lightly

toasted, 8 to 10 minutes. Lightly brush two baking sheets with oil or line

with parchment paper; set aside.

 

2 In food processor, finely grind toasted almonds and oats. Transfer mixture

to large bowl. Add rice flour, toasted poppy seeds, salt, cinnamon and

cardamom and mix to blend.

 

3. In medium bowl, mix oil, rice syrup, apricot spread and almond extract

until blended. Add to dry ingredients and stir just until blended (batter

will be sticky).

 

4. Roll 1 tablespoon dough into a ball and flatten to form a cookie about 1

3/4 inches in diameter. (It's helpful to dip hands and utensils and water

when working with this sticky dough. Press a cluster of blanched, slivered

almonds (about 5) into centers of each cookie. Place cookies on prepared

baking sheets, spacing about one inch apart. Bake until bottoms are lightly

browned, about 12 attacks. Allow cookies to cool in pans for several

minutes, then remove to wire racks to cool completely.

 

Per cookie: 80 CAL.; 1G PROT.; 4G TOTAL FAT (0G SAT. FAT); 11G CARB.; 0

CHOL.; 15 MG SOD.; 1G FIBER

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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