HEALTHY JAMMY DODGERS

Jammy Dodgers are one of my childhood favorites that I will still crave now with a good old cup of tea… so here with my refined sugar-free, gluten-free and dairy free version they can still be enjoyed in a perfectly formed (and much more healthy) version with delicious blueberry or strawberry centers!

WHAT YOU NEED:

Makes 12

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Dry ingredients

  • 75g rye flour
  • 130g ground almonds
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

Wet ingredients

  • 60ml coconut oil
  • 3 tabelspoons maple syrup
  • 1 teaspoon vanilla extract

WHAT YOU NEED TO DO:

  1. Preheat the oven to 170ºC or gas mark 5 and line a large baking sheet with greaseproof paper.
  2. In a large mixing bowl, mix together the dry ingredients.
  3. Combine the wet ingredients and pour into the dry ingredients and mix until a dough forms.
  4. Roll the mixture into a ball, wrap it up in cling film and place in the fridge to chill and firm up for at least 30 minutes.
  5. Flour a clean surface and roll the dough out to roughly 5mm thick.
  6. Use a 4cm circular cookie cutter to cut 24 circles out of the dough (you may need to re-roll at certain points to create enough)
  7. Use a small heart-shaped cookie cutter to cut out small hearts shaped in the centre of 12 of the pastry circles.
  8. Next, carefully place all of them on the lined baking sheet (use a spatula or palette knife to do this to stop them breaking)
  9. Bake in the hot oven for 12-15 minutes or until lightly golden.
  10. Allow to cool before adding 2 teaspoons of jam (recipe below) to the centre of each circular biscuit and then top with one of the cut-out heart biscuits.

BLUEBERRY JAM FILLING

For the blueberry jam, simply place into a saucepan…

  • 50g blueberries
  • 1 tablespoon water
  • 1/2 tablespoon honey

Bring to the boil and then simmer the three ingredients in the pan for around 10 minutes to thicken up and so that the blueberries become soft and mushy.

STRAWBERRY JAM FILLING

For the blueberry jam, simply place into a saucepan…

  • 50g blueberries
  • 1 tablespoon water
  • 1 teaspoon chi seeds
  • 1/2 tablespoon honey

Bring to the boil and then simmer the four ingredients in the pan for around 10 minutes to thicken up and so that the blueberries become soft and mushy.

NOTE: For the jam recipes you could times the quantities by 4 so that you have enough left over to use as a topping for your porridge or some natural greek yoghurt!

 

 

 

 

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