Raspberry Fig Jam and Almond Maple Cookies
Raspberry Fig Jam
2 lbs fresh figs
1/2 c clover or light amber honey
juice of 1 large ripe lemon
1 tsp vanilla extract
2 c fresh raspberries
1 T chia seeds
1 tsp pomegranate molasses (*option to omit)
In a medium saucepan over medium-low heat mix figs, raspberries, honey, lemon juice and bring to a boil. Lower heat and simmer, add vanilla pomegranate molasses, if using, and add chia seeds. Stir frequently for 10-20 minutes, scraping the sides of the pot. Wait until 1/2 of the liquid has evaporated and jam starts to take hold.
Turn off heat and let cool. The chia seeds will still be expanding and takes a few hours to soften. Store in a 16 oz glass jar refrigerated for up to 2 weeks.
Almond Maple Cookies
1/4 c + 2 T 100% maple syrup
1/4 c + 1 T liquid coconut oil
2 tsp vanilla extract
2 T water
2 T coconut flour
2/3 c brown rice flour
2 c almond meal
1 tsp baking powder
1/2 tsp sea salt
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl whisk almond meal, coconut flour, brown rice flour, baking powder, and sea salt. Add maple syrup, vanilla, water and coconut oil. Turn with a spatula and mix well.
Roll a quarter-sized ball in your palm, line a baking sheet with 2 " between. Place balls on parchment and press with back of spatula to flatten. Bake both trays on the top and bottom racks for 6 minutes, switch your pans and bake another 6 minutes.
Let cool and transfer with a flexible spatula to a cooling rack. Once cool completely store in an air tight container.