Seriously, name a more iconic combo than PB&J… I’ve healthified the classic jam drop with chia jam and peanut butter for good measure. Thank me later.
2 Tbsp x Unsalted Butter
1/3 Cup x Smooth Natural, Peanut Butter
1/2 Cup x Maple Syrup
1 x Egg
1 Tsp x Vanilla Extract
1 Cup x Almond Meal
1/2 Tsp x Baking Powder
1/4 x Cup Salted Peanuts, chopped
2 Cups x Frozen Raspberries
3 Tbsp x Chia Seeds
Preheat oven to 160°C. Make the jam first, defrost the berries in the microwave and then stir in the chia seeds. Leave to set in the fridge.
Biscuits - Place the butter, peanut butter and maple in the bowl of an electric mixer and beat until pale. Add the vanilla and egg and beat well to combine. Add the almond meal, baking powder, peanuts and mix to combine.
Refrigerate the dough for 30 minutes or until firm. Roll tablespoons of dough into balls and place on baking trays lined with non-stick baking paper. Flatten slightly and press a finger into the centre of each biscuit. Fill with jam and bake for 20 minutes or until golden. Allow to cool slightly before transferring to wire racks to cool completely.