Ingredients:
Chia Raspberry Jam:
• 1 cup raspberries (defrosted if frozen)
• 3 tbsp chia seeds
• 2 tbsp SaweetWay Pure Allulose Granules
• 1 tsp lemon juice
• ⅓ cup water
Biscuit:
• ¾ cup almond flour
• ¼ cup tapioca flour
• 1 tsp baking powder
• 2 tbsp coconut oil
• ¼ cup sugar-free maple syrup
Method:
1. Preheat oven to 180°C fan-forced.
2. To make the jam, mash the raspberries until smooth, then stir in the chia seeds, SaweetWay granules, lemon juice and water. Refrigerate for 30 minutes to set.
3. To make the biscuits, mix all dry ingredients together in a bowl. Add the wet ingredients and combine until a dough forms. If too sticky, add a little extra flour.
4. Roll the dough into 8 balls and place on a lined baking tray. Press an indent into the centre of each ball and spoon in 1 tsp of the jam mixture.
5. Bake for 22 minutes until golden brown. Allow to cool before serving.
