Raspberry Fig Jam + Almond Maple Cookies

Just in time for the holidays, yogini Sara Strother has another healthy, vegan and gluten-free dessert recipe that will satisfy your sweet tooth. Her easy homemade raspberry fig jam with a shot of pomegranate molasses compliments a simple almond meal cookie sweetened with maple syrup. Enjoy!

Raspberry Fig Jam

2 lbs fresh figs
1/2 c clover or light amber honey (vegan swap: apple or fruit 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.

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