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Saturday, October 20, 2012

raw blueberry jam filled cookie recipe included

I love spending time in the kitchen, especially when I am creating something new. But there is something else I love doing. that's spending time with my daughter.
So when I get to combine the two together it is just so perfect!!!
while our pastry is getting dehydrated we go outside together.
Now that the weather is getting warmer we started doing more in the garden. We have planted many fruit trees including apples, fijioas, nashi pears, red currant, blackberries, citruses, etc etc… My vegetable garden is not too exciting at the moment but still producing wonderfully spicy rockets and other salad leaves like mizuna, chinese greens to pick at the moment.
 Layla sometimes help in the garden but her favourite thing to do in the garden is making things with what she finds.
Layla's fairy garden

raw blueberry jam filled cookie

1 cup almond flour
1/2 cup coconut flour
1/4 cup date syrup
1 tsp lemon zest
1 tbs coconut oil, melted
1 tsp vanilla
pinch of salt  

Mix almond and coconut flour in a food processor. 
Add the remaining ingrediet and process untiol dough is formed. You may need to add some liquid either water or nut milk.
 with a rolling pin, roll out the dough, about 1/4 inch thickness. Use a cookie cutter to desirable shapes. Cut half of the cookies with a circular cutout and half without.
Dehydrate till crisp. (about 10 hours)


spread about 1 tb spoon blueberry jam on a cookie without the cutout then top with the cutout one.

blueberry jam

2 cups fresh or frozen blueberry
1/4 cup saltana ,soaked in water to soften for 1 hour
1tsp vanilla

blend to chunky consistency. Place in a dehydrator for 3 hours or so till it thickens. 

 have one with your favourite beverage.
the use of the jam is endless. I love it with whipped cashew cream and fresh berries to make parfait, stir in with your breakfast. keep the jam in the fridge.

the date for the next cooking class is set. It is 11th November 1pm -4pm
Please email me to secure your spot

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