I had my eye on this recipe for the past couple of weeks and was eagerly awaiting my order of oat flour from iHerb to arrive so that I could get baking. Oat flour is a new flour for me. I usually bake with a mix of wholemeal and regular with an occasional bake with coconut and spelt.

What I was really excited about was making my own almond butter. I made some cashew butter the other day for the first time and that was amazing! I will never buy store bought nut butters again. I stopped buying regular peanut butter last year because all the usual brands contain palm oil. Palm oil is really hard to avoid as it is in literally everything, including supermarket breads. The big haze issue we experienced in Asia last year was a direct result of corporations and farmers in parts of East Sumatra, South Sumatra and Kalimantan on Indonesian Borneo doing their annual slash and burn thing – to clear their land for palm oil, pulp and paper plantations. Now I know making nut butters is as simple as purchasing a bag of raw nuts and then getting my Magimix working with a little dribble of coconut oil. 

The recipe comes from A Sunshine Mission – an sweet little blog with such beautiful, bold images. It was seeing the images of the cookies that made me want to bake these babies. So easy to make, and very moreish you might want to make a double batch. 


Ingredients
 

For the jam: 

  • 2 cups of fresh blueberries 
  • 2 tablespoons brown rice syrup 
  • 3 tablespoons chia seeds

For the cookies:

  • 1 cup oat flour 
  • 1/2 cup rice flour + 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp seasalt
  • 1/4 cup brown sugar (as I didn’t have coconut sugar on hand, original calls for 1/2 cup coconut sugar)
  • 1/2 cup almond butter (I roasted mine before making the butter)
  • 1/2 cup brown rice syrup
  • 1/2 tsp vanilla extract

What to do:

For the jam: 

  1. Blitz the blueberries together with the brown rice syrup until smooth. 
  2. Stir in the chia seeds and let it set in the fridge. 
  3. Now preheat oven to 175 degrees celsius while you put together the cookies. 

For the cookies:

  1. Whisk together all dry ingredients in a large bowl. Transfer to food processor and add in your wet ingredients. 
  2. Whiz until dough is smooth and combined. 
  3. Now you can start scooping and shapping. Once you’ve rounded your cookie, flatten it slightly and then make an indent with your thumb. 
  4. Once you have all your cookies shaped, get your blueberry jam out and fill them with about 1 tsp of jam. 
  5. Bake at 175 degrees celsius for about 20-22 minutes, checking them after about 18 minutes so they don’t burn. 

Oh and in case some of you were wondering how to make nut butter? It’s easy. Get about 2 cups of your preferred nuts, whiz them in the blender, stopping to scrape down the sides as needed. The mixture will get clumpy and hard before it goes smooth, so be patient. I add a spoon of coconut oil just for a bit of added flavour and moisture, but you don’t need to do this at all as the natural oils will work their way out. It takes about 15-20 minutes of whizzing to get it smooth and creamy.

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