Strawberry Gum Jam Drops

Ingredients

Strawberry Gum Jam:

250 g strawberries, fresh or frozen, diced
1/2 cup lilly pillies, fresh or frozen, diced
1 tsp vanilla extract
1/4 cup rice malt syrup
1 strawberry gum leaf, whole
2 Tbs chia seeds

Biscuits:

2 cups almond flour
1/2 tsp gluten-free baking powder
1/2 tsp ground wattleseed
1/3 cup rice malt syrup *see note
1 tsp vanilla extract

Method

To make the jam, add the strawberries, lilly pillies, vanilla, rice malt syrup and strawberry gum leaf to a heavy-based medium saucepan. Cook on a low heat for 20 minutes, stirring frequently, until thickened. Remove from the heat and let cool a little before removing the strawberry gum leaf and stirring in the chia seeds.

To make the biscuits, preheat the oven to 175°C (340°F) and line two baking trays with baking paper.

Add the almond flour, baking powder, ground wattleseed, rice malt syrup and vanilla to a large bowl and mix to combine. Mix well until the mixture forms a dough.

Pulling small pieces from the dough, roll into 3 cm balls using your hands and put them on the baking trays. Be sure to leave at least 1cm between each round of dough.

Using your index finger, make a slight indent in the middle of each biscuit, then spoon a small dollop of jam into them.

Bake for 15 minutes or until slightly golden. Remove from the oven and leave to cool completely on a wire rack.

Equipment

Note: If you don’t have rice malt syrup, use the same quantity of maple syrup as a substitute.

Credits: This is an edited extract of Australian Bush Superfoods by Lily Alice & Thomas O’Quinn published by Explore Australia RRP $29.99 and is available in stores nationally

Photo Credits: This is an edited extract of Australian Bush Superfoods by Lily Alice & Thomas O’Quinn published by Explore Australia RRP $29.99 and is available in stores nationally