Sweet Things

Jam-Filled Almond Cookies

 1  c almonds
1 c rolled oats
1 c whole wheat pastry flour
1/2 t cinnamon
1/4 t salt
1/2 c canola oil
1/2 c maple syrup
1 t vanilla
12 drops orange essential oil
1 jar fruit jam (1/2 pint)


  1. Preheat oven to 350 degrees. Grind almonds into course meal and put in bowl.
  2. Grind oats into fine powder and add to bowl with flour, cinnamon,salt.
  3. Mix well.
  4. Combine oil, maple syrup, vanilla, orange oil and whisk.
  5. Mix wet ingredients into dry and stir to moisten. With moist hands, form walnut-sized balls.
  6. Insert index finger into center creating a small hole (be careful not to pierce the bottom).
  7. Repeat with remaining dough.
  8. With a teaspoon, push jam into cookie center (don’t overfill).
  9. Bake 15 – 20 mins. until lightly golden.

Makes 2 dozen.

Christa’s Rose Hip Jam

Fill jar 2/3 full of cut, sifted & de-seeded rose hips.
Cover with apple juice.
Let sit 4 hours to overnight. May be blended for smoother texture. Refrigerate.

Carob Mint Tofu Mousse
2 packages extra firm silken tofu
1 ½ cups carob or chocolate chips (or a combination of both depending on preference)
2 drops peppermint essential oil

  1. Blend tofu in blender.
  2. Add melted carob chips and blend until smooth.  
  3. Add peppermint oil and blend.  
  4. Pour into pudding cups or line pie shell with graham cracker crust and pour in filling.
  5. Top with your favorite berries and enjoy!
  6. Refrigerate any unused portion