Healthy Snack Idea: These Chia Jam Drops Are Gluten & Dairy Free

Hands up if you loved jam biscuits growing up?! Well, not only do these little bites of goodness rival your old-school faves, they’re also gluten-free, dairy-free and refined sugar-free. This recipe by clinical nutritionist, Jessica Sepel are made from all good-for-you ingredients and are a great source of antioxidants and fibre. They’ve got just the amount of sweetness to satisfy those cravings and make the perfect afternoon snack.

RECIPE: NUT BUTTER & CHIA JAM DROPS

Image: @jshealth

“Chia jam is incredibly easy to make and ours contains no added sugar.”

Makes: 9

Ingredients

For the filling
1 cup frozen raspberries
1 tbsp chia seeds
½ tsp vanilla extract
1 tbsp water

For the dry ingredients

1 ½ cups almond meal
½ tsp baking powder
¼ tsp sea salt

For the wet ingredients

2 tbsp coconut oil, melted
2 tbsp maple syrup
1 tbsp nut butter (we used peanut butter)
1 egg

Method:

1. Preheat the oven to 160°C or 320°F. Line a baking tray with baking paper.
2. To make the filling, place the ingredients in a small saucepan over a medium-high heat. Allow to cook for 3-4 minutes while using a spoon to break up the berries. Once the mixture has thickened slightly and resembles a jam-like texture, remove from the heat.
3. In a medium-sized mixing bowl, combine the dry ingredients.
4. In another mixing bowl, combine the wet ingredients and whisk until they’re combined.
5. Add the egg to the wet mixture and whisk for a further 2–3 minutes, until the mixture is light and bubbly.
6. Fold the dry ingredients into the wet mixture, until just combined.
7. Roll tablespoon-sized amounts of dough into balls then flatten slightly on a lined baking tray. Use your thumb to create a small well in the centre of each cookie. Add 1 tsp of raspberry jam into the well of each cookie.
8. Place in the oven and bake for 10–15 minutes, until the cookies are golden around the edges. Once cooked, allow the cookies to cool on a wire rack.

Notes

Store in an airtight container in the fridge for up to 3 days.
Any leftover chia jam can be kept in an airtight jar in the fridge for 2-3 days.

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Jessica Sepel is a clinical nutritionist, best-selling author, international health blogger and the beloved voice behind JSHealth and @jshealth. She is passionate about helping people overcome fad dieting and disordered eating, having gone through her own struggles with food. Her philosophy is focused around balance, rest and building a healthy relationship with food. She recently launched the JSHealth App, which features a world-first nutrition clinic, hundreds of healthy recipes, a daily meal planner, health guides, body love support and much more.

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