I came across some super yummy jams last year at a pop-up.
They are called Laura Ann's Jams, and they are infused with exotic spices and flavors like Blueberry Basil, Raspberry Habanero, Rockin Jalapeno (my favorite), and Strawberry Vanilla Bean among others.
They were all so fresh tasting, exciting and delicious. For me, sometimes the perfect vegan pick-me-up is just a slice of bread smothered in peanut butter and jam.
If you are interested, you can buy them online here. By the way, this isn't a paid advertisement. I just wanted to spread the love.
Speaking of delicious food, I made these yummy biscotti cookies today.
As you have probably noticed, I don't cook a lot of sweets mainly because it's my biggest weakness.
When I was a child, my family had to lock up all the cookies, home-made fudge and ice cream because I was a “sweet eating machine”, and I left nothing for anyone else. Yes, even ice cream. It was so bad, my father bought a freezer and put a lock on it.
Fortunately, I know longer have that problem, but I still try to keep those sweets to a minimum.
I like these cookies because they are perfect when you need a daytime snack, and a little pick-me-up.
These biscotti cookies contain no refined sugar, minimum oil and packed with plant-based protein from the almonds. The dollop of jam adds the perfect sweetness.
They are softer than the typical Italian biscotti cookie, but I prefer it that way. Perfect for a Sunday afternoon tea and a good book.
Hope you enjoy this plant-based recipe as much as I did. Wishing you a peaceful and compassionate weekend.
Biscotti Cookies with Strawberry Jam
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole wheat pastry flour
- 2½ cups of raw, unsalted almonds
- 1½ cups of white whole wheat flour
- ⅛ cup sunflower oil (or organic canola or coconut oil)
- 2 teaspoons almond extract
- ⅛ cup almond milk
- ¼ cup apple juice
- 1 cup maple syrup
- 1 cup of your favorite jam
- Place two racks in the middle of the oven.
- Pre-heat the oven to 330 degrees F. Line 2 baking sheets with parchment paper.
- Pulse the almonds in a food processor until they form a flour but still having some crunchy bits of almonds.
- Put the almond mixture in a large bowl and add all the dry ingredients.
- In another bowl, whisk together all the wet ingredients except for the jam.
- Stir the wet ingredients into the dry ingredients until well blended.
- Scoop the dough into 1-inch balls. Place the dough about 2-inches apart on the parchment paper. Press a thumbprint into the center of each ball, about ½ inch deep. Fill each indentation with about ¾ teaspoon of jam. This works best if you spoon the jam into a plastic bag and cut the bottom off the bag. Pipe the jam into each indentation.
- Place the baking sheets on two different racks in the oven.
- Bake the cookies for approximately 20-30 minutes until the edges and top are golden. Rotate the pans from top to bottom halfway through the baking process for even color.
- Cool cookies and serve.
- You can store the cookies in a tightly sealed container for up to 4 days.
