3/4cupTYH Sprouted Oat Flour(or TYH Sprouted Spelt Flour)
1/2cupsprouted rolled oats
1egg(or 3 tablespoons of Aquafaba for vegan)
1/4 cupmaple syrup
1/3cupstrawberry jam(for filling)
Preheat oven to 350.F
Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Make these on the weekend then have them during the school week!