Hazelnuts grow all around the Pacific Northwest. When my children were younger, they would pick them up off the ground and use them in their play. You can make your own hazelnut meal by grinding whole hazelnuts in a food processor, or you can order it online. Be sure to store it in the freezer or refrigerator to keep it fresh. Any jam will work in the thumbprint; I make my own honey-sweetened jams from all of the fruit we harvest in the summertime. We also like fruit juice-sweetened jam from the brand Bionaturae. Try apricot, raspberry, blackberry, or sour cherry—my favorite is apricot jam (pictured here)!
Ingredients
Dry Ingredients
2½ cups
hazelnut meal
2 cups
brown rice flour
½ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
⅔ cups
melted
coconut oil
⅔ cups
maple syrup
¼ cups
orange juice
2 tablespoons
finely ground
golden flaxseeds
2 teaspoons
vanilla extract
2 teaspoons
finely grated
orange zest
Other Ingredients
4 tablespoons
fruit sweetened apricot jam