Joy's Jammie Dodger's & Baking Without Dairy/Gluten
I present to you the biscuit of all biscuits...the Jammie Dodger
When you go on a health journey and you have to eliminate food groups such as gluten, dairy or refined sugar it can feel really daunting.
Most of us were raised on convenience foods one way or another and to have to shelve those foods for a period of time or for good can leave people feeling deprived and different and weird.
I am here to prevent those feelings from happening!
I have been dairy free for 5 years now and gluten free for 4 but I have always been a baker, so the thought of having to score that part of my life out was just a no-goer.
One of my aims since going dairy and gluten free was to design a range of fault proof recipes that were as similar as I could possibly get them to be to the real thing, whether that is cookies, brownies, cakes, ice cream....just because we were raised a certain what does not mean at all that you have to feel deprived.
I GOT YOU!
I loved Jammie Dodgers as a child - pulling them apart, eating the jam inside, so good!
My version of these classics gives you all the nostalgia, without compromising on flavour, tastiness, or any intolerances you may be experiencing.
And as these are technically 2 separate recipes, you can make the jam whenever you want and have it in the fridge ready to top a slice of your favourite toast, yogurt or smoothie bowl.
I have worked on this biscuit recipe for a long time, tweaking it, perfecting it, I so desire all of my recipes to be like their originals that there is no skimping on texture, flavour or crispiness. I love this biscuit recipe, and I hope you will to!
So without further a-due, let's get down to it!
Joy's Jammie Dodgers:
500g Frozen Berries
5 tbsp Chia Seeds
3 tbsp Honey/Maple Syrup (or to taste)
Juice of 1/2 lemon
1 cup Almond flour
1 cup Tapioca Starch
1/2 tsp Baking Soda
1/2 cup Coconut Sugar
1/4 cup Coconut Oil
1/2 tsp Vanilla Extract
Pinch of Salt
Place berries in a saucepan with a little water and leave on a medium/low heat until simmering and broken down. (If you're using bigger berries you may need to squish them with the back of a spoon)
Leave the berries to cool.
Once cool, mix in the chia seeds, honey, and lemon juice (this is when you do a taste test and adjust as necessary).
Pop in the fridge and use within 7 days. (Yes, it is that easy!)
Preheat the oven to 180oC/350oF and line two baking trays.
Mix all of the dry ingredients together until combined.
Stir in the melted coconut oil and vanilla and mix until a dough forms. (If the dough is not coming together, try a little more oil or a splash of your chosen milk)
Split the dough in two and roll the half between 2 sheets of parchment paper until about an inch thick.
Cut the dough with this cookie cutter, making sure that the heart centre comes out so you can fill the space with jam and place on baking trays.
Bake in the oven for 12-15 minutes until golden brown and leave to cool.
Once the biscuits are cooled, pick up a solid base and put a dollop of jam in the centre of the base.
Squeeze on the top biscuit so that the jam oozes a little through the hole.
Repeat and enjoy!