Wild Blueberry Jam Drops.
Jam drops were a cozy, comforting staple in our home growing up; recreating childhood favourites utilising more nourishing, whole-food ingredients is something I am very passionate about.
Let me know if you have any childhood favourites that you would like me to recreate!
I used the incredible Mt Wilderberries Wild Blueberries in this recipe, for a potent antioxidant rich boost, creating the perfect tangy jam for these gorgeous little morsels.
Use code ALICIA10 for 10% off Mt Wilderberries products.
Makes 8-10 Jam Drops
Ingredients:
1/2 cup grass-fed salted butter, softened
1/2 cup coconut sugar
1 large pasture raised egg
1 1/2 cups organic spelt flour
2 tablespoons raw, local honey
2 tablespoons chia seeds
Instructions:
In a saucepan over medium heat, combine the wild blueberries and honey.
Cook the blueberries for about 5-7 minutes, stirring occasionally, until they break down and release their juices.
Remove the saucepan from heat and stir in the chia seeds. Let the mixture sit for 5-10 minutes to allow the chia seeds to absorb the liquid and thicken the jam.
Preheat your oven to 180c and prepare a large baking tray.
In a large mixing bowl, cream together the softened butter and coconut sugar until light and fluffy.
Add the egg to the butter mixture and beat until well combined.
Gradually mix in the spelt flour until a soft dough forms.
Using a tablespoon, drop spoonfuls of the biscuit dough onto the prepared baking tray, leaving space between each drop.
Make an indentation in the center of each biscuit drop using your thumb or the back of a spoon.
Spoon a small amount of the blueberry chia jam into each indentation.
Bake in the preheated oven for 12-15 minutes or until the edges of the biscuits are golden brown.
Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
