Jam drops
These are the perfect LITTLE afternoon treat with a cuppa. They are gluten free, grain free, dairy free, egg free and refined sugar free!
Most cookies contain loads of refined sugar, artificial flavours and a list of other suspicious ingredients. Check out the list of ingredients below from a supermarket bakery’s jam drops:
Cookie (83%) (Wheat Flour, Margarine (Palm Oil, Water, Salt, Emulsifier (471, 472c), Antioxidant (304), Natural Butter Flavouring, Natural Colour (160a)),Sugar, Water, Dried Egg, Raising Agents(450,5 00),Natural Vanilla Flavouring, Milk Solids, Wheat Starch, Vegetable Gum (412),Acidity Regulator(330) ,Salt, Mineral Salt(452)).Jam(17%)(Sugar, Fruit(min. 42%(Apple),Thickener(440,Dextrose),Acidity Regulators (330,331), Antioxidant (300),Natural Flavouring, Humectant(422),Natural Colour (120, 163)).
Yeah I’m good, thanks! Seriously, this jam drop recipe uses a handful of ingredients, is seriously simple and I can guarantee they taste better! They also won’t leave you with a tummy ache if you have gluten/dairy/crap intolerances, yay!
PS my beautiful mum actually made these as plain cookies and I decided to have a play and turn them into Jam Drops. They really are delicious both ways!
What You Need.
110g MCT oil or butter, melted
100g maple syrup
110g dedicated coconut, plus extra for rolling
110g almond meal
120g tapioca or arrowroot
1 tsp vanilla paste
Pinch seaweed salt
Jam (homemade raspberry is my fave)
What To Do.
Preheat oven to 160C and line two baking trays.
Add all ingredients to your Thermomix bowl or food processor and blitz on speed 5 or medium until well combined. Scrape down the sides and mix again if you need to.
Roll into balls and cover in coconut, then place the balls onto a lined baking tray.
Press the middle of each ball with your thumb or finger to flatten them slightly and leave a small, shallow hole or well in the middle.
Place a drop of jam into each hole and pop into the oven for 12-15 minutes.
Allow to cool on the tray and store in an airtight container.