And they couldn’t get enough of them in their lunch boxes so lucky the recipe makes a huge batch!

You can easily make your own jam, or I used St Dalfour’s Strawberry Fruit Spread which has only strawberries (55%), grape juice concentrate, fruit pectin and lemon juice, while many of other jams or fruit spreads on the market contain additives, colours and other nasties.

I’ve made these biscuits in cooking lessons with kids  and they have absolutely loved making them, putting in their finger print and filling the hole up with jam! So recruit your kids to give a hand when making these delightful little morsels of joy!

Are you following me on Instagram, Facebook, Pinterest?

Have you signed up to my FREE BREAKFAST EBOOK HERE to get on my mailing list and have free recipe updates and special offers delivered to your inbox.

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to make your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Rapadura or coconut sugar or brown rice syrup
Vanilla powder
Spelt flour
Desiccated coconut or almond meal
Baking powder

Print

Jam Drops

Author Brenda Janschek

Ingredients

• 1 cup rolled oats
• 125 grams softened butter
• 1/2 cup rapadura or coconut sugar or brown rice syrup
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup spelt flour wholemeal or white
• 1 cup desiccated coconut or almond meal
• 1 teaspoon baking powderJam or fruit spread

Instructions

• Preheat oven to 175 degrees C
• Grease and line two cookie sheets with parchment paper
• Process oats in a food processor until it's a fine flour
• Cream butter, sugar and vanilla on high speed until light and fluffy (approx 3-5 minutes), add egg, beat until just combined.
• Add oat flour, spelt flour, desiccated coconut (or almond meal), baking powder and stir until just combined. Pop dough in the fridge for 30 minutes.
• Drop tablespoons of cookie dough into your hand and roll into a ball, then place onto the baking sheet around 4cm apart. With clean hands, use your pointer finger or thumb to gently make a hole in the middle of each cookie.
• Using a teaspoon, spoon a small amount of jam into each hole, pop into the oven and bake for around 10 - 15 minutes or until cookies are golden brown.
• Allow them to cool and set on the trays then transfer to a wire rack to cool completely.
• Store in an airtight container for up to a week.

Notes

Add in an extra egg if your mixture is too dry.

I popped the jam drops into the kids lunch boxes as a healthy treat along with their favourite mini-quiche recipe, I was guaranteed lunch would be eaten that day!

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Ginger Cardamon Molasses Cookie Hearts or Chai Date and Sesame Biscuits.

Once the sweet gingery aroma hits your nostrils, it will feel just like Christmas.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Ground cinnamon
Salt
Coconut or rapadura sugar
Maple syrup

Print

Ginger Snap Cookie Shapes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Berleena Eberle for Brenda Janschek Health & Lifestyle

Ingredients

• 2 cups spelt flour
• 1 tspn baking powder
• 1 tsp - 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1/2 tspn sea salt
• 1/2 cup melted butter
• ¼ cup of coconut or rapadura sugar
• ¼ cup of maple syrup
• 1 large egg well beaten
• 1-2 lemons zested

Instructions

• Preheat the oven to 180 degree. Line 2 trays with unbleached baking paper.
• In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
• In separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
• Pour butter and sugar mixture over the flour and mix together to form a dough. If dough is too wet add a little more flour, if too dry add a little water.
• Dust some flour over a clean and dry bench top. Using a rolling pin, roll dough to 1 cm thick. Use a cookie cutter to cut out shapes of approx 20 +cookies laying on pre prepared baking paper.
• Bake for 7-10 minutes or until cookies slightly darken and become fragrant.

Notes

Lunchbox friendly

If you make these and share them on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life!

If you’d like to see a round up of our favourite holiday celebration food recipes just click here.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

I’ve been keen to find ways to use sesame seeds in my recipes because why not always try to add in some tasty nutrition.

Here’s a snapshot of why we want to try to include them:

• they provide a fantastic source of calcium
• they include a high supply of energy
• they offer the liver protection
• sesame seeds helps in healing wounds faster
• they are a great source of antioxidants
• provide a great source of fat for the brain

These biscuits are inspired by my favourite Middle Eastern biscuit my Mum makes called ‘Klecha’ and if you ask my kids, you won’t be one bit sorry you made these! Into the lunchboxes they go!

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is of amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Whole Spelt Flour 
Rapadura Sugar
Baking Powder
Salt
Cinnamon
Ground Cardamon
Nutmeg Powder
Cloves
Sesame Seeds
Medjool Dates

Print

CHAI, DATE AND SESAME BISCUITS

Total Time 20 minutes

Servings 15

Ingredients

• 125 grams butter softened
• 1/4 cup rapadura or coconut sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups wholemeal spelt flour (or any plain flour) or buckweat flour for gluten-free
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• pinch of ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon ground cardamom
• tiny pinch of sea salt
• 3/4 cup Medjool dates, seeded and chopped
• 1/4 cup sesame seeds

Instructions

• Preheat oven to 180 degrees C.
• Line a baking tray with baking paper.
• Using electric beaters, cream the butter, sugar and vanilla in a medium bowl until light and fluffy (around 2-3mins)
• Add egg, beating until just combined.
• Sift in the flour and baking powder and add all the spices and stir until combined.
• Stir through chopped dates.
• Put sesame seeds into a small bowl.
• Shape tablespoons of dough into balls and dip one side into the sesame seeds and place sesame side up on the tray. Continue until all the balls are lined up on the tray.
• Using the back of a fork gently press down on each biscuit to flatten slightly.
• Place in oven for 10 - 15 minutes, turning tray once, or until lightly golden brown.
• Remove from oven and cool on tray for 5 minutes before transferring to a wire rack.

THERMOMIX INSTRUCTIONS

• Place the sugar into mixing bowl and mill 10 sec/speed 9
• Place butter and vanilla into mixing bowl and mix 2 min/speed 3
• Add egg, flour, baking powder, spices and salt and mix 10 seconds S 3.5.
• Add dates and mix 10 sec/reverse speed 3.
• Follow the rest of the instructions above.
• These are a fantastic addition to school lunch boxes.
• Enjoy!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious healthy lunchbox friendly treats you might like are these delicious Fig Bars and Raspberry Coconut Squares.