These biscuits are nutritious, tasty and perfect for packaging in a jar or box to send to your loved ones. Check out the No Sugar Baking Cookbook for more recipes like this.
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1 cup blueberries or strawberries (frozen or fresh)
1 cup water
2 tablespoons rice malt syrup
3 tablespoons chia seeds or arrowroot flour
Blend all ingredients in a blender until smooth.
Pour into a saucepan and heat over medium heat until the mixture begins to bubble.
Reduce heat and whisk constantly until thickened, about 3-5 minutes. Store in hot sterilised jars and cool.
Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
Spread the sunflower seeds on the baking tray and roast in the oven for 10 minutes, tossing them around after 5 minutes, until lightly browned. Put ¾ of the sunflower seeds into a high-speed blender or food processor and blitz until a coarse meal forms. Transfer to a large mixing bowl and stir in the buckwheat flour, arrowroot, baking powder and salt.
In a small bowl, combine the butter, rice malt syrup, egg yolk and vanilla. Whisk with a fork and fold into the dry ingredients, stirring until a dough forms.
Whisk the eff white in a small, clean bowl until foamy. Coarsely chop the remaining sunflower seeds and place in another small bowl.
Roll dessert spoons of the dough into balls. Roll each ball in the foamy egg white and then coat it in the sunflower seeds. Arrange on the baking tray and push down with your thumb to create a well in the centre. Repeat with the remaining dough.
Fill each well with ½ teaspoon of jam. Bake for 10-15 minutes, until lightly golden. Transfer to a wire rack and leave to cool, they will firm up once cool.
Store in an airtight container in the fridge for 4-5 days or freeze for up to a month.