Recipe: Raw Mulberry Jam Cookies
Summary: If fresh mulberries are not available you could use dried mulberries, just soak them in to rehydrate. You might like to try other berries [raspberry, strawberry, blueberry, blackberry] as filling possibilities, or one of these fruit fillings [peach, apricot, apple, or banana].
Ingredients
- 1 cup raw buckwheat groats, ground to flour 1 cup raw almonds, ground to flour ½ teaspoon sea salt [I used course grey sea salt] 1/3 cup raw agave nectar 1 tablespoon fresh lime juice ½ teaspoon organic vanilla extract 20 fresh mulberries
Instructions
- Grind raw buckwheat groats and raw almonds to a flour in a coffee grinder. Add the ground buckwheat groats and raw almonds to a food processor. If using coarse sea salt, grind it in a coffee grinder and add to the food processor. Pulse a few times to mix the flour and salt. Add the remaining ingredients – agave, fresh lime juice and organic vanilla extract. Process until the mixture forms into a ball. Remove the dough from the food processor bowl and place on a clean cutting board or flat surface. Roll out the dough with a rolling pin to about ½ inch thick. Using a cookie cutter or the mouth of a round jar, press into dough to form cookies. Peel away excess dough. Place fresh mulberries in a food processor and process until well mixed. Press down on the center of each cookie to form an indentation then fill with the mulberries jam. Use a spatula to lift the cookies from the surface and place on a dehydrator tray. Dehydrate 4 hours or to desired texture.
Diet type: Vegan
Diet (other): Gluten free, Raw
Number of servings (yield): 20
Meal type: dessert
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
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