I was searching for Christmas recipes when I came across a recipe from Elsa’s Wholesome Life and her jam drops made me drool! I adapted her recipe based on what I had in my pantry and they turned out great! They make the best after dinner treat with a cup of tea but be careful – it’s hard to stop at just one! These can also be packaged into cute Christmas boxes to be gifted to family and friends.
- 2 eggs (or vegan eggs)
- 3/4 cup extra-virgin olive oil
- 2 teaspoons vanilla bean paste
- 2 cups of organic bakers white flour
- 1 tsp baking powder
- 3/4 cup natural sweetener (eg. Natvia)
- Pinch of salt
- 75g raspberries (frozen is ok)
- 2 tbsp chia seeds
- Pre-heat oven to 180 degrees Celsius and line 2 x baking trays with grease proof paper.
- To make the chia jam – place raspberries in a bowl and mash with a fork. If using frozen raspberries, microwave for 1 minutes then mash. Stir in chia seeds and keep stiring until the seeds start to gel and form the ‘jam’. Place aside.
- Add the wet ingredients into a large mixing bowl (eggs, oil, vanilla bean paste). Stir to combine.
- Add the dry ingredients to the bowl (flour, baking powder, sweetener, salt) and stir gently to combine (be careful not to over mix).
- Roll mixture into small balls and drop onto baking trays roughly 2-3cm apart. The mixture should make roughly 18-20 balls. Place your thumb into each ball and make an indent.
- Drop a small amount of the chia jam, roughly 1 tsp into each hole then transfer trays into the oven.
- Bake for roughly 15-20 minutes or until biscuits start to brown on top.
- Remove from oven and allow to cool.
- Store leftovers in an air tight container for a few days.
Any leftover chia jam can be used on toast, in yoghurt, in smoothie bowls or on top of cereal. If you don't have any organic bakers flour, you can use normal white flour or wholemeal flour instead.