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MELANIE'S RASPBERRY TORTE
1 cp. roasted almonds
1 cp. roasted oak flakes
1 1/2 cps. roasted whole-wheat pastry flour
pinch sea salt
1 tp. almond essence
1 tp. vanilla essence
1/2 cp corn oil
1/2 cp maple syrup or rice syrup
Jam
Place the almonds and oats on separate trays and roast in a 350 degree
oven for ten or fifteen minutes. Blend the almonds to a flour in a
blender, repeat with the oat flakes.
Mix the nut flour, flour, oat flour and salt together and make a well in
the center. Whip the oil, syrup, vanilla and almond essence using a
fork. Add the wet ingredients to the dry. Form a dough and press two
thirds into a nine inch pie dish. Spread the jam over the top. Crumble
the remaining dough over the top of the jam. Bake in the oven at 350 for
fifteen to twenty minutes.
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