Raspberry Chia Jam Drop Cookies (Raw)
I must still have my sweet tooth on after last weekends Sweet Baking with Wholefood Cooking Class (which was a lot of fun) as I saw these at About Life in Rozelle and had to give them a go…
All I could remember from the ingredients list was quinoa flakes, dates, coconut, orange zest and I am sure there were almonds or some other nuts in them. This is what I came up with and they are really yummy (note that they are missing orange zest as I didn’t have any oranges). Not too sweet, VERY filling and quick to make.
Quinoa flakes are like rolled oats but made from quinoa (obviously!). They were a really easy way to use quinoa as I didn’t need to cook them prior to their use for this recipe. When I have used quinoa flakes in the past I have always cooked them!
The biscuits are sweetened with Medjool dates which are naturally very sweet, negating the need for any type of sugar, honey or other sweetener. Dates are naturally high in fibre (both soluble and insoluble, helping to keep your bowel habits and digestive system working at its peak) and a good source of many important vitamins, minerals (including potassium which can help lower blood pressure) and phytonutrients (those wonderful plant nutrients that slow down the ageing process – need more of those please!). Medjool dates are fresh dates, found in the fruit and vegetable section of most supermarkets, fruit and vegetable shops or in any health food store. They need to be stored in the fridge, or can be stored in the freezer and eaten as a lovely chewy, caramel-like snack!
The beauty of these biscuits is that you just throw everything in the food processor for a few minutes, roll the mix into little balls, poke a hole in them, fill the hole with jam and ta-dah….your biscuits are done and ready to eat 🙂
- ½ cup (65g) quinoa flakes
- ½ cup (80g) cashews
- ½ cup (25g) flaked coconut
- 5 (75g) pitted medjool dates
- 1 teaspoon pure vanilla essence
- 1 teaspoon water
- ⅓ cup (approx) raspberry chia jam (see link above and below to recipe)
- Place quinoa, cashews, coconut and dates in the bowl of a food processor and process until finely chopped (thermomix speed 4 for 1 minute)
- Add vanilla and water and process again until the mix comes together (thermomix speed 8 for 30 seconds)
- Remove from food processor and tip onto a clean bench
- Form mixutre into a log, then cut into 10 even sized slices
- Roll each 'slice' into a ball, then using your thumb (or the rounded end of a wooden spoon) make an indent in the top
- Place on a serving tray
- Fill indent with raspberry chia jam (or other jam of choice) and EAT!
Per Serve: 338kJ or 80 calories P 2.5g Fat 5.5g SFat 2g CHO 9g Fibre 2g
Note – what would I do differently next time? I would probably add one more date, or even half a date to make the biscuit ‘dough’ just that bit softer. I would also like to try walnuts in place of cashews as I think they would contribute a lovely flavour. The addition of orange zest to the biscuit ‘dough’ would also work well. Just some thoughts…..