Recipe
Thumbprint cookies with Skin food chia jam
Is there anything more fun than baking biscuits with your family and friends? Of course not – and they will really love this delicious gluten-free recipe! The homemade chia jam is enriched with Biotona Skin food, a sublime powder mix of 35 beneficial superfoods that will keep your skin silky smooth and protect it against ageing. In short: a taste bomb that helps you to look young. What more could you want?!
| Ingredients | |
|---|---|
| Almond flour | 50 g |
| Oat flour, gluten free | 60 g |
| Baking powder | ½ teaspoon |
| Coconut oil, melted | 45 ml |
| Maple syrup | 45 ml |
| Vanilla extract | 1 teaspoon |
| For chia jam | |
| Frozen raspberries | 200 g |
| Maple syrup | 2 tablespoons |
| Biotona Chia | 2 tablespoons |
| Biotona Skin food | 1 to 2 teaspoons |
| Necessities |
|---|
| Mixing bowl, oven, baking tray lined with baking paper, saucepan |
- Prepare chia jam: add frozen raspberries and maple syrup to a saucepan, place on the stovetop over low/medium heat, let thaw and bring to a simmer. Cook until raspberries are soft and release their juices. At this point mash raspberries with a fork.
- Remove from heat, mix in Biotona Chia and Biotona Skin food. Leave in the saucepan until the mixture cools to room temperature and chia seeds absorb the liquid, creating jelly-like consistency. Give it a stir and transfer to a jar.
- Combine both flours and baking powder in a mixing bowl. Add coconut oil, maple syrup and vanilla extract. Mix until you have doughy consistency, it should be wet but possible to roll into balls with your hands. If too wet, add an extra tablespoon of oat flour.
- Shape the dough into 6 or 8 balls, depending on the desired cookies size. Place the balls on a baking tray lined with baking paper and flatten them slightly. With the back of a measuring spoon or with your fingers create a well in the center of each cookie.
- Fill each well with a teaspoon of chia jam. Place the remaining jam in the fridge and store for up to 5 days, use it as topping on toasts, oatmeals or puddings.
- Bake the cookies at 175C for 12 minutes. Let cool before removing from the baking tray (warm cookies will be too soft to move).