Nut and Jam Thimbles (Green Kitchen Stories)

1 flax egg (1 tbsp flax seeds + 3 tbsp water)

1 cup / 240 ml / 120 g finely chopped sunflower seeds

1 cup / 240 ml /90 g rolled oats (or oat flour), choose gluten free if intolerant

1/2 cup / 120 ml / 60 g buckwheat flour ( I used rye flour)
1 1/2 tbsp arrowroot (or corn starch or potato starch)

1 tsp baking powder

1 tsp vanilla extract1/3 tsp salt
5 tbsp (75 g) olive oil
5 tbsp maple syrup ( I used honey)1/2 cup milk

1/2 cup Raspberry & Prune Jam, recipe below (or jam of choice)

Put half of the sunflower seeds in a high-speed mixer together with the oats and mix until you have a coarse flour.  Add the rest (rye flour, starch, baking powder)  of the dry ingredients to the sunflower and oat flour and stir to combine. Whisk together oil, honey and flax egg in a large bowl and beat until everything is mixed. Add the dry ingredients to the bowl and mix until the dough comes together. Scoop out about 20 portions of the dough and roll them between your hands into balls. If they crack easily you can add a splay of cold water to the dough. Pour the plant milk in a glass and chop the rest of the sunflower seeds coarsely. Dip and roll each ball in the plant milk and then in the sunflower seeds. Place them on the baking sheet and use your thumb to carefully press into the center of each cookie. Fill the indents with 1 teaspoon jam  Bake for 10-14 minutes at  Set the oven to 350°F/175°C.   . Let cool slightly before moving them to a wire rack. They can be a little soft and fragile at first, but will firm up as soon as they chill.

Raspberry & Prune JamThis makes more than what you need for the cookies.

1,5 cup / 200 g raspberries, during winter we use organic frozen berries (no need to thaw)

4 dried prunes, pitted and chopped

a splash of water

Place all ingredients in a small saucepan, bring to a boil, then lower the heat to medium-low and let simmer for 15-20 minutes. Pour into a bowl and place in the fridge until chilled and thick.