Gluten-Free Jam Dots
from Jenny Sansouci of Healthy Crush
Gluten Free Jam Dots
1/2 cup almond flour
1/2 cup gluten-free oat flour
1 cup gluten-free oats
1 cup toasted almonds
1/4 cup maple syrup
1/4 cup brown rice syrup
1/4 cup coconut oil
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup jam of choice (use a jam without refined sugar)
Pre-heat oven to 350.
Combine flour, oats, salt, cinnamon and toasted almonds in food processor or blender. Blend until well combined, but still a little chunky.
Stir together brown rice syrup, maple syrup, and coconut oil in a separate bowl. Add to dry mixture and mix well to form a batter.
Spoon batter onto cookie sheet and put a thumbprint in each. Spoon jam into the thumbprint.
Bake for 10-15 minutes (keep a close eye on them and remove them when they start to turn golden). Let cool and enjoy!!
Here are a few more of Jenny’s delicious Gluten Free recipes…
Is it possible to substitute almond flour and oat flour with brown rice flour or others?
I wouldn’t substitute almond flour – it is very low carb and high protein. It think it would be find to substitute oat flour.
Amy, I made the breakfast bars, but did not have maple syrup so I used my agave nectar (which is gluten free and all natural) and absolutely loved it! Also instead of pumpkin (my kids don’t like pumpkin) I cut up an apple in small pieces and cooked it on the stove until just tender and this worked wonders. Just wanted to share and thanks so much for the recipes!
Thanks for posting your results! I will be publishing a new version of this – Cherry Almond Bars in the Spring Jumpstart Program – http://www.pcosdiva.com/jumpstart