Strawberry oat thumbprints recipe

Ingredients

• ½ cup frozen strawberries
• 1 teaspoon raw honey (liquid) or coconut nectar

• 1½ cups walnuts
• ¾ cup gluten-free oats or sprouted oat flour
• 4 tablespoons raw honey (liquid or crystallized) or coconut nectar
• 1 tablespoon lucuma powder
• 1 tablespoon mesquite powder
• Pinch of nutmeg
• Pinch of nutmeg
• Pinch of vanilla
• ¼ teaspoon Himalayan salt

1. Process the strawberries and the honey in a food processor until mostly smooth.
For the Oat Cookies
2. Process the walnuts and the oats in a food processor until a fine crumble forms.
3. Add remaining ingredients to the food processor, and mix until a loose dough forms.
4. Roll into 1-inch balls, and press an indent in the middle for the jam. Set aside.
5. Drop 1 teaspoon jam into each cookie.
6. Place cookies on dehydrator sheets at 145° for a few hours, then reduce the temperature to 115° for 8 more hours or overnight. Or bake in the oven at 275° for 25 minutes.
7. Remove from dehydrator or oven, and serve. Store in an airtight container.