Gluten Free Thumbprint Grape Jam Cookies

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Did you know that grapes are one of the greatest natural sweeteners?

I’ve noticed that applesauce is used a lot, and bananas too, but I haven’t seen grapes being used as much, and I will say that grapes give even more of a neutral sweetness than anything else. What I mean is, if you make bread with a banana, then it becomes banana bread. But if you put grapes in something, it doesn’t become “grape bread”, because grapes don’t have a strong taste of its own!

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Seriously, try it. Blend up some grapes and use it as a sweetener sometimes!

Anyway, I wanted to make those cute little thumbprint cookies because I see them all the time and I Just had this vision of it while I was sleeping, and suddenly had the urge to make it.

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Warning: I do not recommend that you lick the batter or eat it, because you are going to regret it. Garbanzo and fava flour is not at all meant to be eaten raw, because it has this horrid taste to it. Please don’t even try it! (Yes, I did it once and it ain’t pretty!)

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Gluten Free Thumbprint Grape Jam Cookies

Grape Jam
1 cup red grapes
1 tablespoon cornstarch
1/4 cup and 2 tablespoons pure pomegranate juice

Cookies
1/2 cup garbanzo and fava flour
1/4 cup brown rice flour
3 tablespoons extra light olive oil
2 tablespoons almond meal
2 tablespoons coconut flour
2 tablespoons potato starch
2 tablespoons arrowroot
2 tablespoons white grape juice
1 tablespoon golden flaxseed meal
1 tablespoon pure maple syrup
1 tablespoon unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder

To make the Grape Jame: Wash the grapes, and put it into the blender. Blend until the grape mixture becomes completely smooth and runny, like a thick smoothie-like mush.

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Pour the grape mush into a frying pan and add a tablespoon of cornstarch. Mix well, and turn the heat to medium high (5). Allow it to warm up for a minute, then add the pomegranate juice and stir some more. Let it cook for a total of 15 minutes until the sauce is very thick and dark coloured.

To make the Cookies: Add all the ingredients into a large bowl and mix it well with spoon. Knead it with your hands until the dough sticks together and that everything is blended up well.

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Grease an oven tray with non-stick cooking oil and preheat oven to 350°F (176°C).

Roll a small piece of dough into a ball, then use your thumbs or any finger to press down in the middle. You may need to do this a few times until a hole appears. Flatten the bottom as well so that it can sit on the oven tray without rolling away. Do this to all the cookie dough.

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Once all the dough has been shaped into cookies with a thumbprint in the middle, fill it with a little bit of the grape jam you made earlier.

Bake in the oven for about 10 minutes, rotate them around the tray (so that there’s no unevenness) and bake for another 10 minutes.

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Gluten Free Thumbprint Grape Jam Cookies
Serves: 2
 

Ingredients
Grape Jam
  • 1 cup red grapes
  • 1 tablespoon cornstarch
  • ¼ cup and 2 tablespoons pure pomegranate juice
Cookies
  • ½ cup garbanzo and fava flour
  • ¼ cup brown rice flour
  • 3 tablespoons extra light olive oil
  • 2 tablespoons almond meal
  • 2 tablespoons coconut flour
  • 2 tablespoons potato starch
  • 2 tablespoons arrowroot
  • 2 tablespoons white grape juice
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon pure maple syrup
  • 1 tablespoon unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder

Instructions
  1. To make the Grape Jame: Wash the grapes, and put it into the blender. Blend until the grape mixture becomes completely smooth and runny, like a thick smoothie-like mush.
  2. Pour the grape mush into a frying pan and add a tablespoon of cornstarch. Mix well, and turn the heat to medium high (5). Allow it to warm up for a minute, then add the pomegranate juice and stir some more. Let it cook for a total of 15 minutes until the sauce is very thick and dark coloured.
  3. To make the Cookies: Add all the ingredients into a large bowl and mix it well with spoon. Knead it with your hands until the dough sticks together and that everything is blended up well.
  4. Grease an oven tray with non-stick cooking oil and preheat oven to 350°F (176°C).
  5. Roll a small piece of dough into a ball, then use your thumbs or any finger to press down in the middle. You may need to do this a few times until a hole appears. Flatten the bottom as well so that it can sit on the oven tray without rolling away. Do this to all the cookie dough.
  6. Once all the dough has been shaped into cookies with a thumbprint in the middle, fill it with a little bit of the grape jam you made earlier.
  7. Bake in the oven for about 10 minutes, rotate them around the tray (so that there’s no unevenness) and bake for another 10 minutes.

 

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