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RASPBERRY ALMOND TORTE COOKIE 
DRY INGREDIENTS:

1 c. flour (oat, barley or whole wheat)
1 c. rolled oats
1 c. raw almonds
1/4 tsp. cinnamon
1/4 tsp. sea salt

WET INGREDIENTS:

1/2 c. oil (canola or sunflower, not taste)
1/2 c. maple syrup
1/2 tsp. vanilla
1/4 tsp. almond flavoring
4 oz. fruit juice sweetener jelly (Sorrell Ridge or Knutsen)

Buzz rolled oats and almonds in blender until meal like texture. Place all dry ingredients in bowl. Emulsify oil and maple syrup with wire whisk, add extracts. Add wet ingredient mixture to dry and mix well. Form into walnut size balls. Make indentation in center with thumb. Bake in 375 degree oven for 25 to 30 minutes. Place 1 teaspoon jelly in indentation, return to oven 5 minutes. These delicious cookies keep very well and are sugar and cholesterol free.
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