Oatmeal Cookies with Strawberry Jam

Makes 4 servings

This wonderful recipe was inspired by Amanda Chantal Bacon, founder of the Moon Juice brand in Los Angeles. She is a traveling chef and a passionate lecturer on nutrition. Her life philosophy, ideas and techniques are useful for anyone wishing to learn more about health and nutrition or radically changing their lifestyle.

OATMEAL COOKIES

INGREDIENTS

Vanilla dough Strawberry jam with a touch of Fleur d’orange

1 Divide the dough into 2 halves. Roll the first half until it is 6mm thick. Spread jam on it. 2 Roll out the remaining dough and use it to cover the layer with jam on it. 3 Place in a dehydrator for 2 hours at a temperature of 47.7°C. Then cool in the refrigerator. 4 Cut the cake into squares. 5 Store tightly wrapped in plastic food wrap at room temperature for 2 weeks, or in the freezer for up to 3 months.

IMPORTANT! You will need a rolling pin to roll out the dough and a dehydrator for this recipe.

VANILLA DOUGH

INGREDIENTS

Almond flour Almonds (raw) Oat flakes Pink salt Maple syrup

1 cup 1 cup 3 cups 1 tsp 1/2 cup

1 Blend nuts and oatmeal until smooth.

2 Pour all the ingredients into a large bowl and mix well.

3 Cover with plastic food wrap and cool down in the refrigerator for 30 minutes; the dough should become solid.

STRAWBERRY JAM WITH A TOUCH OF FLEUR D’ORANGE

INGREDIENTS

Strawberries (fresh or frozen) Dates Fresh lemon juice Fleur d’orange oil

1 cup 5 1 tbsp 2 drops

1 Preheat the oven to 50°C.

2 Blend all the ingredients in a blender at high speed until smooth.

3 Pour the mixture into a small glass jar and place in the oven to dry for 1 hour.