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HEALTHY JAMMY DODGERS RECIPE

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A delicious recipe by Niomi Smart

HOW TO MAKE THE BISCUITS

Ingredients

Makes 25

'Dry ingredients'​

  • 150g (1½ cups) ground almonds
  • 260g (2 cups) buckwheat flour
  • 1 tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • A pinch of pink Himalayan salt or sea salt

'Wet ingredients' 

  • 125ml (½ cup) coconut oil 
  • Melted 125ml (½ cup) maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp vanilla powder

Method

1. Preheat the oven to 170ºC/325ºF/gas 3 and line two large baking sheets with greaseproof paper.
2. In a large mixing bowl, mix together the dry ingredients with a pinch of salt.
3. Combine the wet ingredients and pour into the dry ingredients and mix until a dough forms. If the mixture is a little wet, place in the fridge to chill and firm up.
4. Flour a clean surface and roll the dough out to 5mm thick. Use a 4cm circular cookie cutter or a glass to cut 50 circles out of the dough, re-rolling as needed.
5. Use a small heart-shaped cookie cutter to cut out small hearts in the centre of 25 of the pastry circles, then carefully place all of them on the lined baking sheets (use a spatula or palette knife to do this to stop them breaking).
6. Bake in the hot oven for 10-12 minutes or until lightly golden. Allow to cool before adding ½ teaspoon of jam (recipe below) to the centre of each plain biscuit and topping with the cut-out heart biscuits.

HOW TO MAKE STRAWBERRY CHIA JAM

Makes approx. 320g

Ingredients

  • 350g (3 cups) strawberries stalks removed
  • 2 tbsp chia seeds 
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup

Method

1. Roughly chop the strawberries and place in a medium saucepan with 2 tablespoons water.
2. Set over a high heat, bring to the boil and turn the heat down to medium-low. Mash the strawberries in the pan with a fork and simmer for 5 – 7 minutes.
3. Remove from the heat and stir in the chia seeds with the lemon juice and maple syrup. Allow to cool and set for at least 15 minutes before serving. If you prefer a smoother consistency, simply pour into a blender and blend for a few seconds until smooth.
4. Keep in the fridge in an airtight container for up to 2 weeks.

:: Eat Smart: What to Eat in a Day – Every Day by Niomi Smart (HarperCollins) £20, is out now.

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