Yammy Drops - no guilt
This recipe for Yammy Drops (yummy and jammy) is really a healthier version of the old fashioned jam drop. But don't expect the same shortbread consistency, these are chock full of nutty flavours drawn from the sunflower seeds, tahini and almond meal, sweetened with maple syrup. They're great for school lunch boxes or to satisfy that 3pm low point when you're thinking about chocolate!!The jam for my Yammy Drops was a delicious gift from the gorgeous Lean Timms @leanandmeadow.
Preheat oven 180C
Ingredients
Mix the Dry ingredient together
- 1 cup wholemeal spelt flour
- 1/2 cup brown rice flour
- 1/2 cup ground almonds (almond meal)
- 1/2 teas cinnamon
- 1 cup sunflower seeds
Then in a separate bowl, mix the Wet ingredients together
- 1 egg
- 1/3 cup almond oil (or sunflower oil)
- 1/3 cup tahini
- 1/2 cup maple syrup
- jam of your choosing for the middle
Instructions
Mix together wet and dry until it forms a nice dough mixtureRoll into golf ball size and flatten then dent in the middle with your finger and fill the little space with 1/4-1/2 teaspoon jam (home made is best)Bake for 20-30 minute and allow to cool on a wire rack(Be careful when taking them out of the oven because the jam in the middle will be runny and very hot!!)
This recipe is adapted from one Helen Robinson shared with me years ago. (thanks Helen!)