1 cup almonds

½ cup millet flakes

2 c gluten-free flour (either baking mixes or self-raising rice flour)
1 teaspoon aluminium-free baking powder
1 pinch sea salt
1/3 cup Barley Malt Syrup 

1 TS fructose
2 Tablespoons organic maple syrup
1/3 cup Sunflower Oil
1/2 cup unsweetened raspberry jam

Directions

Preheat oven to 170°. Place almonds and rolled millet in a blender or food processor and grind very fine. Combine dry ingredients in a large mixing bowl. Blend together sweeteners and oil. Combine wet and dry ingredients. Mix well. Form dough into walnut-size balls. Place on an oiled baking sheet. Press down in the centre using your thumb to form an indentation. Place 1/2 teaspoon jam in each centre. Bake 10 minutes. These cookies have a tendency to spread so leave space between cookies.

Nutritional Info

Per serving: 139 Calories, 7g Fat (44% calories from fat), 2g Protein, 18g Carbohydrate, 1g Fiber, 0mg Cholesterol, 126mg Sodium