Jam Jams with Date & Raisin Mince Filling

On to further adventures here this week...I tried my hand at making some Jam Jams. For those of you who may not know what these are - these are cookies with some jam baked inside. Actually it can be jam or jelly or some other yummy filling - but it's basically a filled cookie.

I am digging back into my long distant past here - these would have been a childhood treat made with partridge berry and apple jam traditionally, as well as lots of molasses as a sweetener. They were lovely and even better when homemade.

When I had decided to make them, I wasn't sure what kind of jam I would use as a filling - but I wanted something very sticky. So that leaves out most of my jams because they do not have any sugar in them. But what I did have was date and raisin mince meat and this would do very nicely.

To make the cookie dough I used about 3 cups of spelt flour, 1 cup molasses, 3/4 cup goat's butter, 1 duck egg, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and a pinch of salt.

I mixed all of these together - using softened butter and warm molasses - then crumbling this into the flour (dry ingredients). After a few minutes a soft dough was forming - usually this recipe is made with brown sugar and wheat flour....

However I avoid these items and it always comes out just fine. As well, the dough is often chilled for a few hours before cutting into cookies. But with spelt flour it can become quite hard (though not impossible) so unless this is really too soft - I would just make the cookies right from the soft dough.

I rolled out the dough onto a floured surface and then cut some round cookies out to be baked in the oven at 175C for about 9 or 10 minutes. Once these were done enough I removed them and placed a spoonful of the mince in between each one to make a sandwich. But I let them cool down a tiny bit first..they were quite soft.

These went back into the oven for about 3 or 4 minutes further....and then came out to cool onto a rack.

They were big! Almost like giant Jam Jams - but were they ever good!

April

Jam Jams....Very tasty!

Fig, Date & Walnut Loaf

I have loads of figs here and have been looking for ways to use them up - dates are no problem because we love them in date squares. I haven't tried making fig squares...perhaps that is next. However, I do like figs in breads and loaves as well as when making coconut balls.

With this in mind I decided to try my hand at making a loaf with figs and dates that would not be too heavy - I wanted it to be light, soft and while not overly sweet, just a nice tasting loaf. Sort of a dessert bread but also a bit of a treat.

What I also like about figs and dates is that they are so good for you full of necessary minerals and vitamins. I remember a time when this was my only indulgence during the week...and I looked forward to it like a little slice of heaven.

Well, they are still a slice of heaven - and divine when added to any recipe. Yesterday I made a little loaf of Fig, Date and Walnut bread for my taste tester to try out - and it got a thumbs up. So, now I can't wait to try it myself next week. 

Only a few more days to go with this detox and it's back to eating for me for a few days, then back to detox again. It is detox season and I like to give this all I've got - that's the only way to get the best results.

To make the bread I started out as usual with my 3 cups of flour, baking soda, baking powder, salt - but then because I was using figs and dates I decided to use cloves and nutmeg in place of cinnamon. Just for a little stronger flavour as well as the warming effects. 

Next I added chopped figs and dates to 1 cup of milk as well as some grated lemon, lemon juice and 1/4 cup of date syrup. In another bowl I whisked a duck egg which I then added to the soaking figs and dates. 

Once I was happy that the figs and dates were soaked, I poured this milk mixture into the flour blend and stirred until it was nearly mixed - when I added 1/3 cup of water and 2 tablespoons oil. I continued mixing until all was blended and then spooned the dough into loaf tins. 

Lastly I pressed chopped walnuts into the top of each loaf (to get them to stick) and put them into the hot oven. After baking for 30 minutes (mini loaves) it was done and smelled wonderful - next time I think I will omit the egg and add a little butter instead of the oil. Just to see if I can get the loaf even softer. But, it did turn out very nice as it is. 

April

Fig, Date & Walnut Loaf 

Banana Chutney

I know, this sounds different and it is something I would probably not have put together myself - however I came across a mention of banana chutney as being really nice with left overs from a big meal. Such as often happens when we have a feast!

Usually during any feast I am cooking up a storm and have found myself standing in the kitchen in my pajamas late in the afternoon having virtually not left the kitchen since my eyes opened in the morning - spending my day cooking.

The is serious stuff here for us and I wanted to try out some new tastes, textures and combinations of foods over this next little while. So, when I got to reading up on what to do with extra dates, I found a mention of this banana chutney which of course includes dates and a few other things.

Tonight, I decided to dive into making some and perhaps late next week we'll see how it tastes (it should be left to sit for about 10 days or so). It certainly smells lovely and even looks nice in a chutney sort of way.

Fruit and vegetables for Banana Chutney

For the chutney I mashed bananas, chopped apples, dried dates and apricots, sliced onions and diced garlic - this all went into apple cider vinegar to bubble away over half an hour or so. In the meantime part way through the cooking I added in some date syrup, water whenever it looked too thick, and spices (allspice, turmeric, ginger, salt, pepper, cumin).

Banana Chutney steaming away as it slowly cooks 

Once this was placed into jars and processed in the boiling water bath it turned out well and the jars sealed up. I am finding the larger jars take longer to seal and I really do prefer the screw top Kilner jars as opposed to the flip top lids. However, I will use anything that comes into the house at this point!

Apparently banana chutney is very nice served with cheese and crackers, leftover meat such as duck or lamb, salad and stirred into yogurt. When we have a feast day there is always lots of food left for the next meal, a nice chutney (or a couple of them) will add some interesting flavours to these meals and I can't wait to try them.

Well that's my story today - day 9 of my August cleanse, I was itching to cook something interesting and found it. Perhaps I will do some further searches to see what else I can find...

Have a healthy day!

April

Big jar of Banana Chutney