Lemon Myrtle Jam Drops
As I write this it is NAIDOC week in Australia. NAIDOC stands for National Aboriginal and Islander Day Observance Committee and has been celebrated since the 1920’s, bringing celebration for the Indigenous people of Australia and the Torres Strait Islands and to share their rich culture with us all.
National Happy NAIDOC week to anyone who is indigenous on here. I have huge appreciation for how you work so harmoniously with the environment around you. Hope you have a fabulous week.
I didn’t mark NAIDOC week in my calendar this year so can’t attend any of the local events but will definitely be marking it in my calendar for next year.
In celebration I share with you all my jam drop recipe which has been adapted from a recipe my beautiful friend Ghata gave me earlier this year. It was John’s (participant on the last Vegan foundation cooking course) suggestion to put the lemon myrtle leaves in – winner winner. Thanks Ghata and John.
This version has 3 ingredients native to Australia –
- lemon myrtle 2. macadamias and 3. Davidson plum
If you are not in Australia and can’t get the three ingredients I listed, you can use any jam, any nuts and some lemon zest will do the trick – but if you can source the 3 above ingredients I highly recommend doing so.
Lemon Myrtle Jam Drops
2 cups almond flour (the blanched meal)
Pinch salt
¼ cup maple syrup
¼ cup macadamia oil
2 tsp vanilla extract
1/3 cup chopped macadamias
3 tbsp Davidson Plum jam
8 lemon myrtle leaves ground to a powder
Method
- Heat oven to 190°C. Mix together the vanilla, oil and vanilla. Add the almond flour, salt and mix well. Then mix in the nuts and lemon myrtle.
- Take a tablespoon of the mixture and roll into a ball. Using your thumb make an indent and fill with jam. Be generous with the jam. Should be 1 tsp each biscuit.
- Bake for 10 to 15 minutes.
