• Home-made Raspberry Chia Jam

• 2 cups frozen (or fresh) raspberries
• 3 tablespoons Loving Earth Chia Seeds
• 2 tablespoons water
• 2 tablespoons maple syrup (Or use a few tablespoons of your favourite store-bought raspberry jam)

• Flax egg Ingredients

• 1 tablespoon ground flax (aka flax meal/linseed meal)
• 3 tablespoons water

• Dry Ingredients

• 1.5 cup almond flour
• 1/4 cup rice flour
• 1/2 tsp baking powder
• Pinch of salt

• Wet Ingredients

• 1/4 cup Loving Earth coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

• To Decorate

• Melted white chocolate, for drizzling
• Optional: 80g white chocolate, chopped, to mix through dough, for white choc-chunk cookies

• Step 1 :Prepare raspberry chia jam. Place the frozen raspberries, chia, water and maple syrup into a small saucepan. Bring it to a boil, stirring frequently for a few minutes until the raspberries have broken down and the mixture resembles compote. Continue to cook over the stovetop until the mixture has thickened. Add the maple syrup until it’s reached a desired level of sweetness then transfer to a clean jar and set aside.
• Step 2 :Preheat oven to 180 degrees Celsius fan-forced, and line a tray with baking paper.
• Step 3 :In a small bowl, prepare a flax egg, by combining ground flax seeds + water. Allow to sit for 5 minutes or so to thicken.
• Step 4 :In a mixing bowl, combine dry ingredients (almond flour, rice flour, baking powder, salt).
• Step 5 :Make a well in the centre of the dry mixture.
• Step 6 :In a separate bowl, whisk together wet ingredients (melted coconut oil, maple syrup, vanilla), and flax egg.
• Step 7 :Add wet mixture to dry mixture and mix to combine into a thick dough. If adding chopped white chocolate, add in now.
• Step 8 :Use a tablespoon to scoop out a heaping spoonful of dough. Roll into a ball, then flatten into a thick disk, and place on baking tray.
• Step 9 :Use thumb, or an oiled measuring teaspoon, to create an indent into the middle of each cookie.
• Step 10 :Spoon jam into the indent to fill.
• Step 11 :Bake cookies in oven for 6 minutes, then rotate tray 180 degrees, and bake for a further 6-9 minutes, or until cookies are lightly browned around the edges.
• Step 12 :Remove tray from oven, and allow cookies to cool on pan until cooled completely (the cookies will not be fully set fresh from the oven, but will harden up as they cool).
• Step 13 :Once cooled completely, melt white chocolate and drizzle over cookies.
• Step 14 :Store cookies in a container in the fridge for up to 1 week (if they last that long). Left over raspberry chia jam can be stored in the fridge in a sterilised jar.