Jam Drops (free from Gluten, Dairy, Nuts and Refined Sugar)

Do you have a picky eater?

I feel your pain.

My picky eater has recently gone from picky to downright ridiculous and we are left with very few foods that he finds acceptable.

He's started rejecting a few favourite recipes that I have healthified so for these, I kept it really simple.

A 'white' dough with homemade raspberry jam (that I blitzed the chia seeds for by the way so they wouldn't get spotted and rejected). The things we do!

These freeze beautifully and being nut-free they are perfect for school lunches or a quick after-school treat.

I hope your kids enjoy them as much as mine!

Jam Drops
Free from gluten, dairy, nuts and refined sugar

2 cups gluten-free flour (I used Orgran brand)
1/2 cup desiccated coconut
1 ts gluten-free baking powder
pinch salt
1/3 cup rice malt syrup
1/3 cup + 1 tbs coconut oil
1 ts vanilla paste
1 egg

Jam to top (I adapted my strawberry chia jam recipe found here - note that I blitzed 1/2 cup chia seeds in the Thermomix first to make a powder and used some of that to make the jam)

Preheat oven to 180 degrees C. Line 2 baking trays with baking paper and set aside.

In a medium bowl, stir together the flour, coconut, baking powder and salt. Add all remaining ingredients (except jam) and mix until well combined. You should have a stiff dough that can be easily rolled into balls.

Roll spoonfuls of mixture into balls and place on the prepared tray (I got 20 from this batch). Use your thumb or the end of a wooden spoon to make an indent for the jam.

Place a small amount of jam on each biscuit, 1/2 ts or so.

Bake for 15 minutes or until golden brown. I rotated the trays halfway through.

All to cool on the tray for 5 minutes before placing on a wire rack to cool completely.

Makes approx 20

Jam drops are such a nostalgic treat for me. And these ones even more so because they remind of an Iced Vovo which I loved as a child! What's your favourite childhood bikkie? xx