No Bake Granola Thumbprints with Lemon Curd #Giveaway
No Bake Granola Thumbprints with Lemon Curd #Giveaway is a gluten free and dairy free dessert. For 93 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 252 calories. This recipe serves 20. 442 people have tried and liked this recipe. If you have light brown sugar, vanillan extract, honey, and a few other ingredients on hand, you can make it. It is brought to you by Foxes Love Lemons. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 10%, this dish is improvable. Similar recipes include Lemon Curd-Topped Lemon Cake + Blogiversary + Le Creuset Stoneware Bakeware Set Giveaway, No Bake Lemon Curd Cheesecake Bars, and Lemon Pepper Slice & Bake Cookies + GIVEAWAY.
Servings: 20
Preparation duration: 15 minutes
Ingredients:
1/2 cup almond butter
1/4 cup light corn syrup
1/4 cup honey
3 cups Bob's Red Mill Gluten Free Honey Oat Granola
1/3 cup lemon curd or jam
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
Equipment:
food processor
sauce pan
baking pan
Cooking instruction summary:
Place granola in food processor and pulse until coarsely ground. In medium saucepan, stir together almond butter, brown sugar, honey and corn syrup; heat to boiling over medium-high heat, stirring constantly. Remove from heat; stir in vanilla and granola. Let cool 5 minutes, then shape mixture into balls slightly smaller than golf balls. Place on parchment-lined rimmed baking pan; press thumb into each cookie to make an indentation. Let cool completely, then fill cookies with lemon curd or jam. Cookies are best eaten the day they are made.
Step by step:
1. Place granola in food processor and pulse until coarsely ground. In medium saucepan, stir together almond butter, brown sugar, honey and corn syrup; heat to boiling over medium-high heat, stirring constantly.
2. Remove from heat; stir in vanilla and granola.
3. Let cool 5 minutes, then shape mixture into balls slightly smaller than golf balls.
4. Place on parchment-lined rimmed baking pan; press thumb into each cookie to make an indentation.
5. Let cool completely, then fill cookies with lemon curd or jam. Cookies are best eaten the day they are made.
Nutrition Information:
covered percent of daily need
