Sugar- and gluten-free rhubarb and plum jam drops
Morning and afternoon teas aren’t complete without with a sweet biscuit to accompany that steaming pot of tea or that brewing plunger of coffee. Not only does this ritual see you through until the next square meal, but it also helps calm the mind. At least it does for me! The experience of morning and afternoon tea is an indulgence in itself, and when your snack is sugar- and gluten-free it’s an indulgence you know you not only deserve but can afford.
I made these sugar-free jam drops just to prove I could. My cousin James loves our Nanna’s raspberry jam drops – and since quitting sugar I do miss them! But, with this lifestyle change comes the realisation that anything can be replaced. It’s simply about finding a substitute. So, I bet James that I could make a sugar-free version of the classic jam drop biscuit. And I did. And he loves them (just don’t tell Nanna)!
3 cups of almond meal
6 tablespoons of coconut oil, melted
1 teaspoon of vanilla bean extract
16 teaspoons of rhubarb and plum jam
Pre-heat oven to 150 degrees Celsius and grease a baking tray with coconut oil.
In a medium bowl using a wooden spoon combine almond meal, coconut oil and vanilla until a dough forms.
Using two teaspoonfuls of the dough, roll in the palm of your hand to make round balls (make sure your hands are cold so the mixture doesn’t get sticky) and place on the oven tray. Flatten the balls and create an indent in each biscuit by pressing in the centre of the dough with your index finger.
Dollop a teaspoon of the rhubarb and plum jam in the centre of each biscuit.
Bake for about 20 minutes or until the biscuit turns golden (the dough will still be quite soft). Leave biscuits on the oven tray to cool completely.
Makes about 16.