This recipe for gluten free grape jam drops is all about food baked with love. This recipe is for making memories with your family in the kitchen! Rustic style gluten free biscuits filled with homemade grape jam, just like nan use to, except this one is healthier for you! Get the kids involved by asking them to help mix and roll the biscuit dough.
To make these jam drops extra special I used black Aussie Grapes to make a homemade refined sugar free jam that has so much flavour and natural sweetness – plus kids love it!
About The Recipe:
To make these simple gluten free biscuits I’ve used a combination of almond meal (healthy healthy fats and protein) and tapioca another gluten free flour alternative (plus helps the biscuits to bind without egg). Naturally sweetened with rice malt syrup (or you can also use honey) which both adds a subtle sweetness and helps the dough to hold together.
Now for the jam! Typically store bought jam is packed full of refined sugar but with a few simple swaps you can make your own jam at home naturally sweetened. To make this grape chia jam simply break down and intensify the sweetness of the black grapes on a stove top. Transfer to a blender along a touch of honey (or natural sweetener of choice) and chia seeds. Pulse to your desired texture. I like to keep a few grapes aside to chop and add to the pureed jam for texture. The chia seeds in the jam also add a source of protein, omegas, magnesium and calcium. The perfect treat, even for kids!
This recipe is gluten free, dairy free and refined sugar free. Refined sugar free and naturally sweetened.
You can easily make this jam drop recipe vegan friendly by using rice malt syrup to sweeten in place of honey.
There’s something extra special about making homemade cookies. I hope your family love making these as much as mine do. Share your remakes and tag @livelovenourishaus on Instagram or share in our Facebook Community. We love seeing your home cooking!
Gluten Free Grape Jam Drops
- 250g black grapes (seedless)
- 1/4 cup water
- 1/2 lemon juiced
- 1 tbsp honey (or rice malt syrup)
- 1 tbsp white chia seeds
- We’ll make the jam first. In a small saucepan add grapes, water and lemon juice. Cook for 15 minutes or until grapes start to break down before removing from the heat and allowing to cool.
- Add grapes and any residual liquid to a blender and pulse to combine. Add honey and chia seeds and pulse again to combine. Refrigerate for 2 hours to set.
- Pre-heat oven to 175°C.
- In a mixing bowl combine almond meal with tapioca flour and baking powder.
- Add softened coconut oil (like a butter texture) with rice malt syrup.
- Use the back of a spoon to combine ingredients into a biscuit crumb.
- Roll tablespoon portions of the dough into balls and place onto a lined baking tray.
- Gently press into each dough ball to create a well for the jam. Shape with hands as needed, keep sides high enough to hold the jam.
- Spoon jam into each hole and bake in oven for 12-15 minutes (watch closely so they don't burn.)
- Allow to cool on tray before digging in! These jam drops are best enjoyed fresh or keep in an airtight container in the refrigerator.
Refrigerate the shaped cookie dough to firm up before baking in oven. To make this recipe Vegan friendly:
Use rice malt syrup in place of honey in jam.
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As proud partners, this recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Australian Grapes.