Allergy Friendly Jam Drops

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Allergy Friendly Jam Drops

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Ingredients

24 piece(s)

Allergy Friendly Jam Drops

150 g Nuttelex
55 g caster sugar
1 teaspoon Vanilla Paste
150 g gluten free flour
60 g tapioca starch
20 g buckwheat flour
jam of your choice

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6

27min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Afternoon tea Baking Biscuit/cookie Easy Egg free Gluten free Non-dairy Nut free Kids in the kitchen

Recipe's preparation

Add Nuttelex, sugar and vanilla paste to bowl and mix 10 sec, speed 4, MC on.

Add GF flour, Tapioca starch and buckwheat flour and mix 10 sec, speed 4, MC on.

Scrape down sides and mix 5 sec, speed 4, MC on.

Roll into small balls and place on a lined oven tray.

(The mixture will be quite sticky so roll with wet hands or lightly dusted with rice flour, just be careful not to add too much flour and make the mixture dry). Press a thumbprint into each biscuit and fill with jam.

Bake at 170°C approx 12-15min. Be careful not to over cook or they will be very dry.

Accessories you need

Spatula TM5/TM6
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Tip

I use my own gluten free flour mix for these, which is also here on recipe community. My favourite jam to use is the Berry Chia Jam from Sweet Nourish by Louise Keats, which can be found in the Mix Shop or Cookidoo.

These are great with Lemon curd too.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.