Ann Gentry, Los Angeles restaurateur and author of Vegan Family Meals (Andrews McMeel, $25) will teach classes at North Texas Central Markets. Her evening events are Aug. 22 at the Dallas store and Aug. 23 at the Fort Worth store; tickets are $55 and include four courses, plus a copy of the book. She will work Hatch chiles into her program, including dishes such as Southwestern salad with chipotle ranch dressing and agave-chile tortilla strips and double-corn jalapeño-Hatch cornbread with scallion butter. Meanwhile, here's an easy recipe to make with your kids.
-- June Naylor, Special to the Star-Telegram
Almond-jam thumbprint cookies
21/2 cups raw whole almonds
11/2 cups oat flour
1 cup whole-wheat pastry flour or barley flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup pure maple syrup
1/4 cup apple juice
1/4 cup neutral cooking oil
2 teaspoons almond extract
About 3/4 cup raspberry preserves, apricot preserves or apple butter
1. Preheat the oven to 325 degrees. Line 2 heavy baking sheets with parchment paper.
2. Pulse the almonds in a food processor until they form a fine flour with some small speckles of nuts still visible. (You'll want to leave some small bits of the almonds to lend a nice crunchy texture to the cookies.)
3. Stir the ground almonds, oat flour, pastry flour, baking soda and salt in a large bowl to blend. Whisk the maple syrup, apple juice, oil and almond extract in a medium bowl to blend. Stir the wet ingredients into the flour mixture until blended.
4. Using a 1-ounce ice cream scoop (about 2 tablespoons), scoop the dough in mounds onto the prepared baking sheets, spacing 1 inch apart. (If you don't have an ice cream scoop, just roll 2 tablespoons of dough into a ball for each cookie.) Using the end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to the bottom of the cookie, but not through the bottom. Spoon the preserves into a pastry bag or a small resealable plastic bag. If you're using a plastic bag, use scissors to cut a bottom corner off the bag. Pipe the preserves into each indentation, mounding them just above the top of the cookie. The jam will melt down as the cookies bake, so be sure to mound it up a bit when filling the indentations.
5. Bake the cookies until they puff and become pale golden on top and bottom, about 25 minutes. Transfer the baking sheets to cooling racks, and let cool. The cookies will keep for 2 days, stored in an airtight container at room temperature.