I've said time and time again how much I love making healthy versions of favourite treats and these are perhaps the ultimate, a twist on the oh-so-nostalgic childhood favourite, Jammy Dodgers. I first made these when I was procrastinating from chores and having one of those "I don't want to adult today" days. They may not have helped achieve progress with my chores but they certainly satisfied the need for comfort. These are best eaten when fresh- certainly within a day of making them, just in case you needed any excuse!
Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health
Store in an airtight container
Ingredients:
250g buckwheat flour
Pinch of sea salt
6 tbsp coconut oil (liquid)
6 tbsp maple syrup
1 & 1/2 tsp vanilla extract
1/2 recipe of Raspberry Chia Jam (recipe here)
Method:
1) Preheat the oven to 180 degrees C. Line a baking tray with a silicone sheet or baking paper.
2) In a mixing bowl, stir together the buckwheat flour and salt. Add the coconut oil, maple syrup and vanilla and stir to combine.
3) Bring the mixture together into two balls of roughly equal size. Roll the balls out, one at a time, into thin even sheets (biscuit thickness), using a rolling pin. Cut into circles- as you're making a sandwich cookie, you'll need an even number of circles. Cut holes or shapes e.g. stars into the centre of half of the circles (this is optional but adds to the classic Jammy Dodger effect). These will form the top of the cookie sandwich.
4) Place on the baking tray and bake for 12 minutes, rotating the tray halfway through the cooking time. Remove from the oven and set aside to cool completely.
5) Sandwich together by placing a small dollop of raspberry chia jam onto each of the plain circles. Top each with one of the circles with a shape cut out.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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