Thumbprint Cookies with Blackberry Chia Jam

Over the weekend I did some experimenting in the kitchen and came up with a tasty little cookie that even my pickiest eaters scarfed down and asked for more.

It’s a dessert, of course, and who doesn’t love sweets?  I always had a major sweet tooth and baking has always been the only cooking I’ve really enjoyed.

Thumbprint Cookies with Blackberry Chia Jam (sugar and gluten free)

These cookies are sweet as well as sugar and gluten free!  As I was sampling my first one I thought I couldn’t really tell they were sugar free but assumed it was because I’ve been off sugar for a few months.  Then, as my oldest was eating some, she also mentioned she couldn’t tell they weren’t made with sugar.  I think having naturally sweet and tart blackberries helps.

Thumbprint Cookies with Blackberry Chia Jam (sugar and gluten free)

My oldest, whose 14, picks wild blackberries every summer and we freeze bags full of them.  They’re smaller and the seeds seem larger than store bought blackberries but they also seem sweeter with a stronger flavor.  They are sooo yummy!

Thumbprint Cookies with Blackberry Chia Jam

Dry ingredients:

2 C almond meal

1/4 C coconut flour

1/4 C xylitol

1 t cinnamon

1/2 t stevia concentrate powder, or to taste

1/2 t salt

1/2 t baking soda

Wet ingredients:

1/2 C butter, softened

1 egg

1/4 t raw apple cider vinegar (you can’t taste it at all and it helps them rise)

In a bowl mix all of the dry ingredients together then add wet ingredients and mix until very well incorporated   Divide and shape dough into 1 1/2 inch balls and place them on a cookie sheet lined with parchment.  Press your thumb half way into the center of each cookie making a well to place the jam in after baking.  Bake them in a 350° for 10 to 12 minutes or until cookies just begin to brown.

Once cookies are baked and cooled fill the center of each cookie with 1 1/2 tsp of jam.  Store uneaten cookies in the refrigerator.  This recipe make 24 cookies.

Blackberry Chia Jam

2 C frozen blackberries

2 T lemon juice

2 T chia seeds

1/2 t stevia concentrate powder, or to taste

In a small saucepan heat the frozen berries and lemon juice to a simmer and cook until berries are soft.  Remove pan from heat, stir in chia seeds, and smash up the berries with the back of a spoon or a potato masher.  Stir in stevia and allow the jam to cool in the refrigerator or stick it in the freezer for about 5 or 10 minutes.

Printable Recipe Here

Chocolate Maca Chia pudding

I recently jumped into the chia pool and tried a recipe called, Chia Tapioca, or something like that.  It was pretty good but it’s not an exact replacement for tapioca since the little gelatin like balls now have a hard, slightly crunchy center, but if all the hype is true it’s surely better for me.  I’ve adapted it a little to include maca, another supper food, and it turns out to be my favorite way to get maca down my gullet.

 

Chocolate Maca Chia pudding

Chocolate Maca Chia pudding

I don’t eat maca that often and when I do I have to use very small amounts and only in the evening.  I know it’s supposed to be energizing and all, but it actually makes me feel sleepier than usual for several hours before it kicks in…in the middle of the night while I’m actually trying to sleep.  If I only use it as an occasional dessert in the evening I seem to be okay, but even one small serving any other time of the day equals an energy fit filled night and if I don’t get my eight hours of shut eye I turn into a crazy woman!

Chocolate Maca Chia pudding

Chocolate Maca Chia pudding

Back to the pudding…I think maca and chocolate go together pretty well flavor wise.  The chocolate kind of hides the cigarette butt flavor of the maca.  Mmmm.  I made some yesterday and took some slightly fuzzy pictures of it.  Here’s the recipe:

1 15 oz can full fat coconut milk

3/4 c water

1/3 c chia seeds

2 Tbs cocoa powder

1 tsp maca powder (adjust the maca to your liking and here’s the brand I use.)

1/4 tsp salt (I’ve been using Real Salt, tasty!)

Stevia to taste*

Mix all the ingredients together till clumps are gone.  Refrigerate for at least thirty minutes then mix again if needed.  You may eat it at this point or save it for later in the fridge.  It makes four servings.

I bet there are all kinds of ways to play with this using other ingredients like protein powder or even raw eggs.  We have our own chickens so I do this sometimes in shakes and it makes them so creamy.  You can coddle the egg first if you don’t have a good, clean source for healthy eggs.

Stevia concentrate

Stevia concentrate

*It’s hard to put a measurement on stevia since there are so many varieties and they all vary in sweetness and measurements.  I started using the brand in the link above about seven years ago and haven’t looked back.  I use it every single day in my tea so I’m very used to eyeballing just how much I need and I even cut a bendy straw to use as a little scoop.  For this recipe I used four scoops which seems to be about the equivalent of one cup of sugar.

Homegrown green stevia

Homegrown green stevia

I also grow stevia and dry and grind my own, but green stevia has a green taste to it so it’s less versatile.  I use it mostly in juices that are bitter and don’t have enough carrots to sweeten it up.  It’s not quite as strong as the concentrate, but it’s surprisingly close so I use a snipped straw to measure it out too.