MADE WITH SUGARLESS ORGANIC STEVIA
Almond raspberry jam drops
Tender almond biscuits with a raspberry chia filling. The quick homemade jam uses berries, chia and Sugarless Organic Stevia.
- Makes
- 16 biscuits
- Prep
- 25 minutes
- Cook / brew
- 20–25 minutes
- Rest / chill
- 30 minutes cooling
- Total time
- 1 hr 20 min
Equipment: Baking tray and small saucepan
Ingredients
Use level 5 ml teaspoons and weigh ingredients where grams are given.
Method
- Put raspberries and lemon juice in a small saucepan. Cook gently for 5–7 minutes, mashing and stirring, until thickened. Remove from heat and stir in 5 g sweetener and chia seeds. Cool for 15 minutes.
- Heat oven to 170°C conventional or 150°C fan. Line a baking tray.
- Mix almond meal, remaining 30 g sweetener, baking powder and salt. Stir in coconut oil, egg and vanilla to make a soft dough. Chill for 10 minutes if too soft to shape.
- Divide dough into 16 balls. Set 3 cm apart on the tray and flatten slightly. Press a small well into each with the back of a measuring teaspoon. Fill each with about 1 teaspoon jam, without overfilling.
- Bake for 15–18 minutes until edges are pale golden. Cool on the tray for 15 minutes, then transfer carefully to a rack for another 15 minutes.
Your sweetener
Sugarless Organic Stevia
½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.
Explore Organic SteviaStorage & ingredients
Refrigerate airtight for up to 4 days because of the fruit filling.
Allergens: Almonds, egg. Check baking powder for gluten if needed.
Raspberries and almonds contribute naturally occurring sugars.
Cuisine: Australian inspired
Estimated nutrition
Per 1 biscuit · 16 servings per recipe
- Energy
- 108 kcal (451 kJ)
- Protein
- 3.0 g
- Fat
- 9.8 g
- Carbohydrate*
- 1.2 g
- Sugars
- 1.1 g
Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.
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