I know so many people will identify with my school-day memories of opening my lunch box and finding a jammy dodger inside. These natural and wholesome jammy dodgers are great to have in the biscuit tin if someone pops in unexpectedly, as they probably won’t have had one in years.
– 60ml (½ cup) Strawberry Chia Jam (see recipe below)
– 150g (1½ cups) ground almonds
– 260g (2 cups) buckwheat flour
– 1 tsp baking powder
– ½ tsp ground ginger
– ½ tsp ground cinnamon
– A pinch of pink Himalayan salt or sea salt
– 125ml (½ cup) coconut oil, melted
– 125ml (½ cup) maple syrup
– 1 tsp organic vanilla extract
– 1 tsp vanilla powder
Strawberry Chia Jam
– 350g (3 cups) strawberries, stalks removed
– 2 tbsp chia seeds
– 2 tbsp lemon juice
– 2 tbsp maple syrup
Strawberry Chia Jam
1. Roughly chop the strawberries and place in a medium saucepan with 2 tablespoons water.
2. Set over a high heat, bring to the boil and turn the heat down to medium-low. Mash the strawberries in the pan with a fork and simmer for 5-7 minutes.
3. Remove from the heat and stir in the chia seeds with the lemon juice and maple syrup. Allow to cool and set for at least 15 minutes before serving. If you prefer a smoother consistency, simply pour into a blender and blend for a few seconds until smooth.
4. Keep in the fridge in an airtight container for up to 2 weeks.
1. Preheat the oven to 170ºC/325ºF/gas 3 and line two large baking sheets with greaseproof paper.
2. In a large mixing bowl, mix together the dry ingredients with a pinch of salt.
3. Combine the wet ingredients and pour into the dry ingredients and mix until a dough forms. If the mixture is a little wet, place in the fridge to chill and firm up.
4. Flour a clean surface and roll the dough out to 5mm thick. Use a 4cm circular cookie cutter or a glass to cut 50 circles out of the dough, re-rolling as needed.
5. Use a small heart-shaped cookie cutter to cut out small hearts in the centre of 25 of the pastry circles, then carefully place all of them on the lined baking sheets (use a spatula or palette knife to do this to stop them breaking).
6. Bake in the hot oven for 10-12 minutes or until lightly golden. Allow to cool before adding ½ teaspoon of jam to the centre of each plain biscuit and topping with the cutout
If you don’t have a cookie cutter, use a knife to cut out little heart shapes.
Niomi Smart’s passion is healthy food and her most popular YouTube video series, What I Eat in a Day, inspires a global audience of millions to look, live and feel better. Now, for the first time, she has compiled all of her favourite recipes into a cookbook to show you the smart way to eat.
Already an online phenomenon, Niomi creates recipes for anyone who wants to feel amazing from the inside out, covering: breakfasts, lunches, dinners, desserts, snacks, baked treats and drinks, she offers a really easy way to eat delicious, healthy food at every mealtime.
Eat Smart by Niomi Smart is available to buy here.