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I’ve been making Jam Drops when my sons were small over 15 years ago and they’ve been an all time winner since. They’re great between teaching classes, travel well in school lunch boxes and are a sustaining snack working away at the computer with a mug of Spicy Chai Tea!
Jam Drops are quick and easy to make, delicious and packed full of nourishment. Store well in an airtight jar or freeze and take out as required.
I hope you enjoy them as much as they’ve been enjoyed before!
¾ cup wholemeal spelt flour
¾ cup brown rice flour
1½ cups almonds, ground
½ tsp ground cinnamon
1 cup sunflower seeds or sultanas
1/3 cup cold pressed corn, almond or sunflower oil
1/3 cup unhulled tahini
½ cup maple syrup
Your favourite sugar free jam
Oven temperature 170°C
Cooking time 20 – 25 minutes
Makes 12 – 14 jam drops
Line 2 baking trays with baking paper
Combine the flour, almonds, cinnamon and sunflower seeds together in a mixing bowl
In another bowl mix the oil, tahini and maple syrup together
Pour this mixture into the flour and stir using a wooden spoon. As the ingredients combine switch to using your fingers to create a soft dough
Roll into about 12 balls (approx golf ball size) and place on baking tray
Press each ball down with the flat of your fingers. In the middle make a slight indent with your thumb
Put about 1/2 tsp jam in the middle of each
Bake at 180 for about 20 – 25 minutes until golden
Once the Jam Drops begin to golden keep an eye on them as they darken quite quickly.
Cool on the trays and store in an airtight container.
Seeds are the most compact form of life. An all-round wonder food and good source of protein, vitamins and minerals. Rich in B vitamins which are essential for good digestion and incredibly beneficial and strengthening for the the nervous system, protecting against stress. Great to keep some in the car, especially if you drive a lot in the city!
Sesame seeds are the richest source of calcium and silica, best eaten in the easily digestible form as unhulled tahini.
Spelt Flour – Spelt was originally grown thousands of years ago before focus moved to developing productivity as wheat produces a higher yield and is easier to harvest. Spelt contains all eight of the essential amino acids and is therefore higher in protein than wheat and is easier on the digestive system – people who are allergic to wheat of find it indigestible can ofter tolerate wheat without any adverse reaction. It’s high in dietary fibre and an all round good grain.