Grain-Free Berry Chia Jam Drops

Who doesn’t love a chewy jam drop! These are my healthier spin on the classic + quick and easy to whip together.

This recipe is extracted with the author’s permission from ‘Everyday Nourishment’ by Madeleine Trueman.

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ingredients:

2 cups almond flour

pinch of salt

1/2 tsp baking powder

3 tbsp melted ghee, butter or coconut oil

3 tbsp maple syrup

chia berry jam:

1 cup frozen berries, mixed or individual such as blueberry or raspberry

1 tbsp chia seeds

1 tsp vanilla bean paste

1 tbsp maple syrup

1 tbsp orange juice

method:

1. Preheat oven to 180 degrees fan forced. Line a baking tray.

2. In a large bowl, combine the almond meal, salt and baking powder. Mix until combined. Add melted ghee and maple syrup. Continue to mix until smooth.

3. Roll mixture into 8 even balls. Place on the baking tray, leaving space between each biscuit, and gently press.

4. Use your thumb to create a small indent in the centre of biscuit. Add a heaped tsp of chia jam to each biscuit.

5. Bake for 12 minutes or until golden. Remove from oven and enjoy!

   Maddy likes to add a little extra fresh chia jam to the top of each biscuit after they're cooked however this is completely optional.

chia berry jam:

1. Add berries to a medium saucepan over low heat. Melt for two minutes, use a fork to mash until smooth then add chia seeds, vanilla, maple and orange juice. Heat for 1-2 minutes or until smooth. Transfer to a glass jar or container and refrigerate for up to 5 days.

notes:

These biscuits will last up to one week in the fridge or up to 2 month in the freezer. To make this dish dairy free/vegan, use coconut oil instead of ghee.