Made an adaptation of Gwyneth's Lalo cookies.
Take: 2C barley flour, 2C regular flour (or 4C barley flour to make it gluten-free), 3C raw almonds crushed in the food processor, 1/2C coconut flakes, 1C maple syrup, 3/4C caramel date paste (1C dates soaked and blended in food processor with water as needed), 1C olive oil, teaspoon cinnamon & a dash of salt.
Mix together in a large bowl. Roll into balls and press to a cookie sheet and make a thumb indent. Then I added homemade cherry jam: pitted 2C cherries and boiled them on the stove, added 1/2C maple syrup and juice of one lemon, brought to a boil and then let simmer to burn off some of the liquid.
Add the jam to the cookies and pop in the preheated over at 350 degrees for approximately 20 minutes.