I love the few moments when you come across an inspiring recipe and miraculously have all of the ingredients on hand.  Since I can be somewhat of an impulsive baker, adapting a recipe so that it's unrecognizable just so I can make it immediately, the recipe for Jam Sunflower Thimbles was a perfect fit.  Green Kitchen Stories is a site I've admired for years, but sadly never made a recipe from.  I decided to adapt this lovely recipe using chestnut flour, a beloved new ingredient I cannot stop using.  Luckily, these "cookies" are healthy enough where you won't feel too bad binging, and I promise you won't be able to stop yourself either.


CHESTNUT SUNFLOWER JAM THIMBLES (Gluten-free, Dairy-free) Makes 12-15 cookies

  • 1 cup chestnut flour
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1 1/2 tablespoon arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil or butter
  • 1/3 cup maple syrup
  • 2 eggs
  • 2/3 cup sunflower seeds, finely chopped
  • 1/2-3/4 cup of your favorite jam or preserve (I used a combination of apricot, red fruit & quince)

Preheat your oven to 350 degrees.  Combine first six ingredients.  Whisk together until well combined.  In another mixing bowl, stir together coconut oil, maple syrup and eggs.  

Add wet ingredients to dry, mixing well with hands to combine.  Chill dough for 20-30 minutes. 

Add finely chopped sunflower seeds to a small mixing bowl.  Once dough has chilled, take about 1 heaping tablespoon of dough and roll around to coat in sunflower seeds on all sides.  Use your thumb to puncture the dough and fill in with your favorite jam or preserve.  

Add cookies to a parchment-lined baking sheet.  Bake at 350 for 12-15 minutes or until golden brown and holds shape.  Let cool for 15 minutes or so, then enjoy!  These are great as a sweet treat or a protein-packed afternoon snack ;)




Now that it's finally getting colder, I'm finally feeling like using my oven is pleasurable again.  The idea of making something warm, dense and oat-y is somehow appealing again after months of barely wanting to be in my kitchen.  As much as I spend many days testing recipes, successfully or otherwise, there are times where I do want something simple.  After buying fresh raspberries and sour cherry preserves (yes, random purchases), I decided to try this very traditional recipe.


Many things I make never make it on to this blog.  Sometimes I don't feel it's fancy or original enough, but there's something to be said about simplicity.  One of my favorite restaurants, Franny's, seems to make dishes with three ingredients taste unlike anything I've ever had.  Just like I said never underestimate the classic and satisfying quality of a peach pie, the same goes for this recipe.  It's simple, classic and when done with quality ingredients, can taste very fancy.



Adapted from Bob's Red Mill:

1 cup oat flour

1 cup gluten-free oats

1/2 cup butter (or Earth Balance/coconut oil), melted

1/2 cup brown sugar

1 1/2 teaspoon xanthum gum

1 teaspoon baking powder

1 teaspoon lemon zest

1/2 teaspoon sea salt

1/2 cup fresh raspberries, macerated

1/3 cup sour cherry preserves

1/2 cup chopped walnuts

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1. Preheat oven to 375 degrees.  In large mixing bowl, whisk together flour, oats, sugar, xanthum gum, baking powder and salt.  Combine melted butter, zest and 1 teaspoon vanilla extract together before combining with flour mixture.
2.  In a separate bowl, stir 1 teaspoon of vanilla with preserves and macerated cherries.  Combine well and set aside.
2. In 8x8 pyrex pan, layer parchment paper (or grease well).  Press 1 cup of oat mixture evenly into the bottom of the pan.  Layer chopped walnuts reserving a handful for topping.  Spread the preserves and raspberries evenly to coat the pressed oat mixture.  Layer with remaining oat mixture and remaining walnuts.  Dust with brown sugar and cinnamon.  Bake for 20-25 minutes of until golden brown.  Cool on a wire rack for 20 minutes before serving.