Almond Wholemeal Biscuits with Strawberry & Apple Agave Jam


Strawberry and Apple Agave Jam
1kg bag of whole frozen strawberries
1 cup agave nectar or honey
1 cup freshly squeezed apple juice
2 tbsp.f no sugar fruit pectin
A selection of 8-10 different sized (250g and 500g) sterilised jars

Almond Wholemeal Biscuits
1 cup blanched whole almonds, toasted
¾ cup wholemeal flour
½ cup honey
½ tsp. sea salt
¼ tsp. ground cinnamon
½ cup extra virgin coconut oil, cut into rough cubes  
2 tbsp. ice water, plus more if needed 



Strawberry and Apple Agave Jam
Place strawberries in a saucepan with the apple juice on medium and leave until they begin to thaw and sauce up. Around 10 – 15 minutes. Once they are soft enough mash, add the agave nectar and turn heat to medium high. Bring to a rolling or bubbling boil and keep stirring for a minute.

Gradually add in pectin and continue to stir and boil for 3 minutes. Remove from heat, let it cool slightly and pour into sterilised jars.

Let cool undisturbed overnight.

Almond Wholemeal Biscuits
Pre-heat the oven to 180C.

In a food processer, add the almonds, flour, cinnamon and pulse to combine.

Add the coconut oil and honey and continue to pulse until it looks little coarse breadcrumbs. Add the water and blend till it starts to come together.

Roll the dough into a large sausage shape, wrap in plastic and place in the fridge for 30 minutes.

Once cooled, take the dough out of the fridge and cut into 2cm think rounds. Place on a baking tray with baking paper on the bottom.

Cook in the oven for 10 – 15 minutes or till golden brown. And leave to cool.

Serve biscuits with a dollop of the strawberry and apple jam either on top or sandwiched in between two biscuits.