Saturday 26 July 2014

RAW JAMMIE DODGERS



I'm quite sure vegans all over the UK are forever thankful to Burton's for making (accidentally?) vegan Jammie Dodgers. Several parties and social situations must have been saved from wreckage by that one packet of Jammie Dodgers that lies unattended amongst trays of cheese and shortbread or whatever it is that people eat at parties here. How would I know. Anyway now I'm bringing Jammie Dodgers to the next level. These are vegan but also raw and gluten free and there's no possible excuse not to eat them. Unless you're like allergic to deliciousness. In which case, it may be worth the pain. Let me know.




RAW JAMMIE DODGERS



70g (3/4 cup) porridge oats
160g (1 cup) dates, pitted

Raw raspberry jam:
Adapted from Peta Food
125g (1 cup) raspberries
80g (1/2 cup) dates, pitted
½ teaspoon lemon zest

Pulse the oats in a blender until finely ground, then add the dates and process until you get a sticky dough. Roll out the dough to about half a centimetre thin, then using a cookie cutter cut out as many cookie shapes as you can. Using a smaller cookie cutter or a sharp knife, cut out a heart shape from the middle of half of them. Optional: dehydrate the cookies placing them in the oven at the lowest temperature until they harden – this will make them crumbly like the original Jammie Dodgers.
Next make the raspberry jam filling. Soak the dates in water for about 10 minutes, then drain and place them in a blender with the raspberries and lemon zest. Pulse until everything is combined in a smooth mixture.
Spread the raspberry jam evenly onto the whole cookies, then press the cookies with the heart window (:D) on top. Serve, possibly dipping them in the remaining raspberry jam, and cry tears of joy.

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