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March 10, 2017

These cookies and jam are a match made in heaven. Thanks go to our Instagram follower Charlotte Bovey for this simple and nutritious snack. 

Serves: Makes one jar of jam and 18 cookies

Ingredients

For the jam: -

200g Raspberries,
50g Chia seeds,
40ml CherryActive concentrate
Sweeter to taste (Charlotte chose  2 tsp Truvia, this could be swapped for honey or date  syrup)

For the cookies: -

200g bananas
50g beloved date nectar
100g oats
60g sukrin almond flour
45g dried cherries
Natural almond extract

Method

  1. For the jam; start by gently warming all  the ingredients in a pan, add a couple of tablespoons of water if needed.
  2. Once hot and runny, pour into a jar and leave to cool until thick.
  3. For the cookies; preheat the oven to 160c.
  4. Blend together the banana with the date syrup and almond extract.
  5. Stir in the dry ingredients until mixed well.
  6. Roll into balls and then flatten out with a fork on a baking tray.
  7. Bake for 7 minutes until light golden. I made 18

 

Per 30g serving of jam: 36cals, Protein 1.2g, Carbohydrates 3.7g and Fat 1.4g 

Per cookie: 54cals, Protein 2.2g, Carbohydrates 8.9g and Fat 0.9

 

 

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