Almond Cookies

Recipe for 16 really large cookies
2 cups almonds
2 cups of rolled oats
2 cups whole-wheat flour or barley or spelt flour
½ teaspoon cinnamon
1/8-teaspoon sea salt
1-cup canola or safflower oil
1-cup maple syrup
2 tablespoons vanilla
Raspberry jam
Preheat the oven to 350F and grease cookie sheets.
Using a food processor, pulse the almonds until they are coarsely ground. Dont over process to the point of almond flour. Then pulse the rolled oats until they are coarsely ground (not to the point of flour). Mix the ground almonds and oats with the flour, the cinnamon, and sea salt. Set aside. In another bowl, combine safflower oil with maple syrup, vanilla, and mix well. Add the wet to the dry and combine. Form the dough into little balls (1/4 cup full for each ball if you want large cookies – less than that for smaller cookies) and place the balls on the cookie sheet. Flatten each ball slightly. Then make an indent in the center of each cookie to create space for the raspberry jam. Put ½ teaspoon of raspberry jam in the center of each cookie.
Bake for 20-25min, or until the cookies are lightly browned around the edges.

Deep-fried Almond Rice Balls

1-cup short or medium grain brown rice, rinsed and soaked 6-8 hours
1/8 – ¼ cup almonds, rinsed and dry roasted in skillet and then chopped into small pieces
1¼ – 1 ½ cups spring or filtered water
Safflower oil to deep-fry
Sea salt
Soak grain in clean water. Bring up to pressure in pressure cooker with a pinch of salt per cup of grain. Put pot on flame deflector with low flame for 50min. When done, let pressure come down. Take a small amount of grain out of pot and layer with chopped toasted almonds in a bowl.
Let rice completely cool down. Form rice into small round balls and pack firmly. Heat up oil, when hot add balls to oil 4-5 at a time and cook until crispy and golden. Take out of oil and sprinkle with drops of shoyu. Serve hot.