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The Linzer cookie is an absolute classic and, in this recipe, we make it a little healthier and full of beautiful, rich fruity jam.
frozen raspberries, blueberries or blackberries
xylitol or maple syrup
drops vanilla medicine flower extract
or ½ tsp vanilla powder
vanilla extract or 4 drops vanilla medicine flower extract
Combine all ingredients in a saucepan and cover with a lid.
Pop on the hob/stove on medium-high heat, covered, until it’s gently bubbling and then uncover and reduce to a light simmer.
Reduce by ½ - ⅔
Remove from the heat and blend till smooth.
Sieve to remove seeds, if needed.
Soak the buckwheat 20 minutes - 1 hour, drain, rinse and allow to sprout 10 hours. Once sprouted, rinse once more before using.
In a high speed blender, combine the first 6 ingredients and blend on low/medium to break down the buckwheat. You may need to scrape down the sides a few times as you go.
Once it’s all smooth, add the psyllium and blend on low to combine.
Mix together the coconut and oat flours in a bowl and add the blender contents. Using your hands, mix it all up and form into a ball.
Roll it out between two pieces of teflex or greaseproof paper to about ¼ inch thickness.
Cut with a 2-3 inch ring cutter. Dampen the cutter between cuts to keep it cutting clean and not sticking to the dough.
Continue with this process till all dough is used.
Now go back over half of the cookies and cut a small hole in the middle.
Spoon 1-2 tsp jam into the middle of the cookie and lightly spread it out to cover ¾ of the cookie. Leaving just a little room on the edge of the cookie all around.
Place a cookie with a hole in it on top and gently press so the jam comes out the top a little and just reaches the sides of the cookie.
Place the tray of cookies into the dehydrator to dry at 115f for 8 hours or until they have reached the firmness you desire.
From here, you could let them cool and then dip the sides in chocolate or just keep them as is.
These will store well at room temp for 2 days or in an airtight container in the fridge for a week or so.
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