Sunday 1 December 2013

Figgy Jam Drops




~Gluten free option~ Vegan Option~ Raw Option~

Spelt is the better and healthier cousin of wheat. It features many different nutrients and is an excellent source of copper, protein, manganese and zinc making these cookies a great energy-rich snack for any time of the day.

Makes 24

1 cup wholemeal spelt flour
1/2 cup brown rice flour
1 1/2 cups almond meal
1 teaspoon cinnamon
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 egg
1/3 cup macadamia oil
1/3 cup tahini
1/2 pure organic maple syrup
Your choice of Jam- we used homemade fig jam 

Preheat oven to 180C

Combine flours, almond meal, cinnamon, egg, oil, tahini and maple to form a moist dough

Fold through the seeds

Roll the dough into balls of your desired size and place on a lined baking tray

Flatten the balls slightly and create a thumbprint in the centre

Place a teaspoon of jam in the centre of each cookie and bake for 15-20 minutes

Enjoy



notes:
To make gluten free, replace the spelt flour with extra brown rice flour or other gluten free flour.
To make vegan, replace the egg with one chia egg (1 tablespoon chia seeds + 3 tablespoons water, mixed together and left until the chia seeds form a gel)
To make raw, follow same instructions as for vegan.

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