Homemade Healthy Strawberry Jammy Dodgers

Refined Sugar Free Jammy Dodgers whaaaaaaaat?!?

As a kid I was never really a fan of jammy dodgers. I thought the jam was good for you, and that definitely didn’t appeal to me in my younger years. Chocolate was (and still is to be fair) my go to. A few years on and it’s crazy how your mind-set on eating changes once you become an adult (and when you realise your metabolism isn’t quite what it used to be).

But look no further, there is no guilt involved with eating my version of a Jammy Dodger. And to be fair, there shouldn’t be any guilt felt when eating the standard ones. But knowing what you’re eating is pretty nutritious makes it all the better.

I make Jam quite frequently as it keeps in the fridge for a long time and is perfect for snacking on rice cakes etc or in your porridge. It is sooo easy to make with only a few ingredients needed. Feel free to use raspberries if you would prefer. I always have tonnes of strawberries in my fridge so went for these. Chia seeds add protein to this recipe, and give the jam a nice texture. Plus adds more character than the usual sugary jam used in the originals.

Makes 6 large dodgers
takes approx. 25 minutes

Ingredients
For the Jammy Filling
180g of strawberries (chopped)
2 teaspoons of chia seeds

For the Biscuits
90g + 1 tablespoon of flour (I used wholemeal, use gluten free if required)
30g ground almonds (I ground whole almonds in a food processor)
1/2 teaspoon of baking powder
2 tablespoons of coconut sugar
1 tablespoon of maple syrup
3 tablespoons of coconut oil (melted)
2 tablespoons of unsweetened almond milk (or dairy free milk of choice)
1/2 teaspoon of vanilla extract
sprinkle of salt

Method
For the Jammy Filling
1. On a medium heat and your strawberries and let simmer. Stir frequently until consistency is smooth.
2. Add your chia seeds and stir thoroughly. After a couple of minutes, remove jam from heat and let cool completely.

For the Biscuits
1. Preheat oven to 180°C/350°F.
2. In a mixing bowl, add your dry ingredients and combine.
3. Then add the rest of the ingredients and mix until mixture has formed to a dough.
4. Roll out on a floured surface and cut into shapes using cutter of your choice.
5. Place on parchment paper on a baking tray into oven and bake for 15 minutes.
6. Leave to cool completely before adding jam and assembling.

Notes
Best eaten when fresh but seal leftovers in air tight container for 3-5 days (if you can make it last that long).

Please let me know your thoughts. Share and tag me in your pictures 🙂

Enjoy!

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