Gluten Free Grape Jam Drops
Gluten free jam drops filled with a homemade refined sugar free grape jam.
Servings 10
Ingredients
Grape Jam
- 250g black grapes (seedless)
- 1/4 cup water
- 1/2 lemon juiced
- 1 tbsp honey (or rice malt syrup)
- 1 tbsp white chia seeds
Biscuits
- 1 cup almond meal
- 2 tbsp tapioca flour
- 1/4 tsp baking powder
- 2 tbsp + 2 tsp rice malt syrup
- 1 tbsp coconut oil soft (not liquid)
Instructions
Grape Jam
- 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.
Biscuits
- 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.
Notes
Recipe tips:
This recipe will make extra jam, perfect for spreading over toast, sandwiches, served with yoghurt or in your favourite jam recipes.
To make a textured jam, remove 5 grapes after they begin to soften in the saucepan and cut them by hand before mixing into the blended jam.
Baking tips:
Keep the shaped dough sides high to hold the jam and prevent spreading.
If your biscuits spread too far in the oven:
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.
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.