RAW THUMB PRINT COOKIES WITH STRAWBERRY JAM

There's just something delightful about these little bite size thumbprint cookies.  The cashews in this cookie almost give it that buttery-ness that you crave in shortbread cookies.  The balance for the cookie dough with the sweet raw fresh jam is just delicious.   Give it a try and change up your jam easily.  I definitely want to try figs on top of these cookies!

RAW THUMBPRINT COOKIES WITH STRAWBERRY JAM

For the jam

1 cup organic strawberries

1/2 teaspoon psyllium husk powder*

1 teaspoon raw agave or raw honey

Blend all the ingredients together to the desired consistency.  Transfer the mixture to an air tight jar or container and let it chill for 15 minutes.  Voila, you now have your jam!  I love this jam.  It tastes so fresh you can't go wrong.

If you want it just a tad firmer, then use 3/4 teaspoon psyllium husk.

*To learn more about psyllium husk check out this link.  The psyllium husk powder asks as a thickening agent.  Only a small amount is needed.  

For the cookie
1 cup raw cashews 1/2 cup raw almonds 1 cup dates 1 teaspoon vanilla extract or 1 vanilla bean 2 tablespoons maple syrup or agave

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the vanilla and maple syrup or agave and process to combine.  Shape the dough into 1" diameter cookie dough balls, place on wax or parchment paper lined tray and press the center down with your thumb.  Spoon the desired amount of jam on top of each cookie and then place them in the refrigerator to chill for 30 minutes. 

Now they are ready to eat with along with your favorite tea!

Enjoy!    

Join the discussion!

Do you have a favorite raw cookie?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

FIG JAM AND VEGAN FLAT BREAD

 

 

 

 

 

If you follow me on Instagram, you could probably tell I was on a fig roll yesterday morning.  I picked up these lovely babies at my local Trader Joe's and went crazy.  They were perfectly ripe when I bought them.  I was so excited!

 

 

I ate them a few different ways yesterday and I will include some instagram pics below.  But since they were already ripe, I didn't want the figs to go bad.  So, I made a fig jam with half of the basket.  And really, it was super easy because they were already so sweet. 

 

FIG JAM 

 

For this recipe, be sure that they are ripe so you don't have to add any sweetener to it.  Wash the figs thoroughly and cut off the stems.  Cut in half and put into the food processor and pulse thoroughly.  That's it!!   This is sooo good!

 

 

I also made a vegan flat bread which we have been eating with our salads and the jam.  Super easy to  make.  I used a little corn flour in this recipe so it tastes a little like corn bread and goes well with the jam.

 

FLAT BREAD

 

2 teaspoons baking powder

1 tablespoon brown sugar or agave

1 cup garbanzo bean flour

1 cup corn flour

1 cup whole wheat flour

1 tsp salt

1/3 cup olive oil

1 cup water

 

In a mixing bowl blend together the dry ingredients.  Add the oil and 1 cup of water.  Knead by hand, adding more water as necessary to form a sticky ball.

 

Turn the dough out onto a lightly floured work surface and continue to knead until the dough is soft and smooth.  Cover and allow to rest for 5-10 minutes.

 

Preheat oven to 425 degrees.  Dust the dough lightly with flour and divide into two equal portions and roll or shape each portion into a free form round about 1/4" thick.  Place the rounds onto an ungreased baking sheet dusted with cornmeal.  Place baking sheet in the upper third of the oven and bake until crusty brown, about 15 minutes.

 

Cool, cut and serve.

 



 

Here are some of my Instagram pics from yesterday morning with figs.

 

Have a great Sunday!

 

 

 

Manna Bread with Almond Butter and Figs

 

Cultured Coconut Milk "Yogurt" with Figs