Yesterday, one of the father’s day gifts I presented to my father were these homemade dehydrated raw mulberry jam cookies, along with a small basket of just-off-the-tree-that-morning handpicked mulberries. He loved them both but it seemed he especially enjoyed the cookies. He ate about 5 cookies - one after the other. Everyone else present (my sisters, my husband, and friends) enjoyed them too.
I was pleased to get positive feedback, especially since none of my unsuspecting taste testers are into raw foods, though one person is vegan. Everyone was curious about what the ingredients were and how I made these cookies. Everyone was intrigued and I felt like I was giving my family and friends a brief on raw food cookie prep. We also talked about what type of drink would go well with these cookies and we all agreed one good choose would be a nice cup of tea.
The thought of cookies and tea swirled in my mind, so I decided I would enjoy the last two cookies with a cup of warm tea. I generally drink my tea straight, without added sweetener, but I deviated from the normal today. I read that in Iran they use dried mulberries as a sweetener for black tea. They drink a bit of tea and then eat some dried mulberries to sweeten the mouth. Of course I had to try this but I used fresh mulberries.
The trio of warm herbal tea, fresh mulberries and those yummy mulberry jam cookies was delicious and would be a nice treat to serve guests. These like most cookies would go well with nut or seed milks and fruity beverages too.
Mulberry Jam Cookies
1 cup raw buckwheat groats, ground to flour 1 cup raw almonds, ground to flour ½ teaspoon sea salt [I used course grey sea salt] 1/3 cup agave 1 tablespoon fresh lime juice ½ teaspoon organic vanilla extract 20 fresh mulberries
Combine the ingredients Grind raw buckwheat groats and raw almonds to a flour in a coffee grinder. Add the ground buckwheat groats and raw almonds to a food processor. If using coarse sea salt, grind it in a coffee grinder and add to the food processor. Pulse a few times to mix the flour and salt. Add the remaining ingredients – agave, fresh lime juice and organic vanilla extract. Process until the mixture forms into a ball.
Make the filling Place fresh mulberries in a food processor and process until well mixed.
Shape the cookies Remove the dough from the food processor bowl and place on a clean cutting board or flat surface. Roll out the dough with a rolling pin to about ½ inch thick. Using a cookie cutter or the mouth of a round jar, press into dough to form cookies. Peel away excess dough. Press down on the center of each cookie to form an indentation then fill with the mulberries jam. Use a spatula to lift the cookies from the surface and place on a dehydrator tray.
Dehydrate 4 hours or to desired texture.
Yields 20 2-inch round cookies
Have fun with the various filling possibilities; try a silky cacao filling, or any of the other berries [raspberry, strawberry, blueberry, blackberry], or one of these fruits [peach, apricot, apple, or banana].