Raspberry Jam Drops

There’s something about the pop of pink raspberry colour in the centre of a jam drop that is oh-so-satisfying. And the taste sends me straight back to childhood, beckoned to the kitchen by the sweet scent of freshly baked jam drops straight from my Nan’s oven.

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After making my own raspberry and vanilla chia jam, I thought it would be a wonderful idea to use it to make some homemade jam drops and take them along to a picnic with friends. But these jam drops would have a healthy twist.

This jam drop recipe is refined sugar free, gluten free and filled with the goodness of wholefoods. I used buckwheat flour and almond meal as a nutrient-rich and gluten free alternative to white flour. The sweetener used was organic maple syrup. And of course the jam is homemade and so is sugar and preservative free.

But don’t worry, these jam drops still taste just as good as the original variety. And when I brought the finished product to a picnic with friends, I’m happy to announce that all 15 of them were gobbled up!

Now for the recipe…

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Raspberry Jam Drops

*makes 15 biscuits

Ingredients

For the biscuits:

  • 2 cups buckwheat flour
  • 1.5 cups almond meal
  • 1 tsp cinnamon
  • 3/4 cup maple syrup
  • 1/4 cup almond milk
  • 1 tsp vanilla powder
  • 1/4 cup coconut oil

For the raspberry & vanilla chia jam:

  • 1.5 cups raspberries (fresh or frozen)
  • 1 tbsp lemon juice
  • 2 tbsp chia seeds
  • 1 tbsp warm water
  • 1 tsp vanilla powder

 

Method:

For the raspberry & vanilla chia jam:

  1. If raspberries are frozen, let thaw on the kitchen counter for 20 mins. Use a blender to combine the raspberries, lemon juice, chia seeds, water and vanilla powder
  2. Transfer jam to a glass jar and store in the fridge.

For the jam drops:

  1. Preheat oven to 180 degrees celsius. Line an oven tray with baking paper.
  2. Add dry biscuit ingredients to a bowl and stir to combine. Add almond milk and coconut oil and mix until thoroughly combined.
  3. Roll tablespoon-sized amounts of the mixture into balls and place on the baking paper. Press thumb gently into middle of each biscuit and then fill the hole with 1/2 tsp of raspberry jam.
  4. Bake for approx. 15 mins (or until lightly golden).

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