Cherry Jam Thumbprints Recipe

Cherry jam thumbprints recipe, from our academy’s recipe selection.

Ingredients

90g ground almonds
25g oats (use gluten free if preferred)
110g pitted Medjool dates
40g dried apricots
3 tbsps almond butter
2 tbsps reduced sugar cherry jam

Makes 11 thumbprints

Per Serving:

131 calories
7g fat
13g carbs
4g protein

Cooking Instructions

Place all of the ingredients, except for the jam, in a food processor. Blend well to form a sticky dough. If the mixture is too crumbly, add a drop of cold water and blend again.

Roll into 11 balls and place on a large plate.
Press your thumb into the centre of each ball to create a well. Spoon 1⁄2 tsp jam into each hollow. Serve.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.

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