We all know that at Christmas time we can have a blow out with food. We have eaten so well up to this point and then . . . just a couple of shortbreads, just some Champagne, just some Christmas pudding, just a little cheese. . . Before you know it, you are feeling bloated and sore and need a lay down just to digest all the food you have eaten. We cant avoid Christmas Parties, lunches, dinners, but we can make it easier by creating delicious foods that are also better on our tummies.
Below is a delicious Christmas Treat that is dairy free, refined sugar free, gluten free, vegan and will be snapped up in seconds flat. Merry Christmas and enjoy!
Blueberry Thumbprint Cookies
For the Filling:
- 2 cups of blueberries
- 1 Tbsp of Pure Maple Syrup
- ¼ cup of Water
- ¼ cup of Lemon Juice
- ½ tsp of Nutmeg
- 1 tsp of Cinnamon
- 1-2 Tbsp of Arrowroot Powder (Tapioca Starch)
For the Cookie:
- 2 cup Blanched Almond Flour
- 1 cup of Arrowroot Powder (Tapioca Starch)
- 1 tsp of Salt
- 1 tsp of Pure Vanilla Extract
- ⅓ cup of Maple Syrup
- ¼ cup of Organic Coconut Oil that has been melted
Start with the filling that can be put to the side while you are making the cookie dough.
- Put all of the blueberries, water, maple syrup, lemon juice, nutmeg and cinnamon into a medium saucepan over a high heat.
- When the mixture starts to bubble, turn it down to medium and stir frequently while also mashing the berries as they cook.
- When it has reduced down and the berries are soft and broken, take off the heat and add the Arrowroot powder and stir until combined, breaking up lumps as you go. The jam with thicken as you stir.
- Put the pot to one side, turn the oven on to 175 degrees C and move onto the cookie dough.
- In a mixing bowel place the almond meal, arrowroot and salt and stir until combined.
- Make a well in the centre and pour the maple syrup, melted coconut oil and vanilla extract in. Use your hands to thoroughly combine all the ingredients.
- Once combined get a tray lined with baking paper and place teaspoon sized balls of the cookie dough onto it with some space between them. Continue until all the dough is gone.
- Use your thumb to gently push down in the centre of the ball leaving a well for the jam filling to be placed and shape any cracks around the outside of the cookie so it is a solid as possible.
- Using a teaspoon, fill the centre of the cookies with the blueberry jam filling. Any remaining jam can be refrigerated in an air tight container and used on other things like kids toast!
- Place the filled cookies into the oven for around 20 minutes. They should have a little colour but will remain soft until they have cooled.
- Place on a cooling rack and then watch them disappear!
These cookies can be made with other berry flavours if you wish such as strawberry, raspberry or cherry. Versatile and delicious.
Recipe By Simple Roots Wellness
I wish everyone a SAFE and HAPPY Holiday Season filled with LOVE and JOY. See you in the New Year!
Lauren is available for consultation at Mornington Chinese Medicine on Wednesday and Thursday.
To book your consultation call us on ph: 5973 6886.