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Thumbprint cookies



Thumbprint cookies with chia jam 

You will need:

1 cup oat bran
1 cup ground almonds
1 cup spelt or barley flour
½ cup maple syrup
½ cup oil – olive, safflower or rice bran oil 

Method:
1.  Mix everything together in a bowl.
2.  Roll into small balls.
3.  Squash with your thumb.
4.  Add a little jam to the centre of each cookie.
5.  Bake at 180˚C for 15 minutes. 

To make some raspberry chia jam, you will need:
250g raspberries
¼ cup coconut sugar
zest and juice of ½ lemon
1 Tbsp chia seeds
1 Tbsp vanilla extract 

Method:
1.
 In a large saucepan over a medium heat, place the raspberries, sugar, lemon zest and juice. Bring to the boil, reduce the heat to a simmer for 5 minutes, stirring often. Using the back of a wooden spoon, lightly mash the berries as they cook.

2.  Add the chia seeds and vanilla, stirring well. Simmer for a minute, then remove from the heat. Let the jam sit for at least 10 minutes while the chia seeds swell and thicken the jam.

3.  Once cool, spoon into jars. Makes 1 cup. Store in the refrigerator or freeze for future use.

Edited extract taken from See Play Do by Louise Cuckow, Beatnik Publishing, 
hardback RRP$34.99, paperback RRP$24.99, beatnikshop.com.

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