Here is a recipe from my new favorite baking resource, Baking with Agave Nectar. This is an easy recipe and so yummy!
2 cups raw almonds
2 cups regular rolled oats, not instant
2 cups sprouted spelt flour or whole wheat pastry flour
1 tsp. ground cinnamon, sometimes I use only 1/2 tsp.
1/3 cup light agave nectar
1 cup canola oil
1 cup natural raspberry preserves
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Place the almonds in the food processor and grind to a fine meal, about 1 minute. Remove and set aside. Place the oats in the processor and grind to a fine meal. Return the almonds to the food processor along with the flour, cinnamon, agave nectar and canola oil. Pulse to combine all the ingredients. Roll the dough into walnut-size balls and place on prepared baking sheets. Using your thumb, make an indent in the center of each ball. Fill each of the indentations with about 1 tsp. of the preserves. Bake for 10-12 minutes, until lightly golden. Let cool 10 minutes on the baking sheet, then transfer to cooling racks to cool completely.