High Fiber 'Jam' (& Thumbprint Cookies!)
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Cook time: 
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Serves: 45-50
 
Ingredients
Jam:
  • 1½ c dried Plums (prunes)
  • 1½ c dried Figs, hard stem tips removed (we used mission, but any will do)
  • 1 c dried Apricots (sulfur-free) (the brown, not orange ones)
  • 1¾ c Water
  • 4 Tbsp Chia Seeds
Cookies:
  • 1¼ c Pecans (or any nut or pumpkin or sunflower seeds)
  • 1¼ c Rolled Oats
  • 3 Tbsp Chia Seeds, ground in a coffee grinder or dry blender.
  • 2 tsp Cinnamon
  • 1½ c Apple Sauce (see recipe below to make your own)
  • ¼ c Extra Virgin Coconut Oil, melted
  • ¼ tsp Sea(weed) Salt
Apple Sauce
  • 2-3 Apples (350-375g)
  • ¼ c Water
Instructions
for the Jam:
  1. In a pot, bring the water to a boil and turn the heat off right away.
  2. Add all of the dried fruit, put a lid on top and let sit for 5 minutes or so.
  3. Transfer the entire contents to a food processor and blend until desired consistency (a little chunky or smooth).
  4. Add the chia seeds and turn back on to mix until well distributed.
  5. Transfer jam to jars and store in your fridge (keeps for several weeks) or freeze for a later date.
  6. Recipe makes about 3.5 cups.
for the Cookies:
  1. Pre-heat the oven to 350*F
  2. In a food processor, blend the oats, cinnamon and salt until they become fine.
  3. Dump into a bowl and repeat with pecans (see picture) (you can blend the oats together with the less fatty nuts/seeds)
  4. Add the pecans to the oat bowl and add the ground chia too.
  5. Whisk together until well combined.
  6. Add the melted coconut oil and apple sauce and mix until well combined.
  7. Using a scoop or a spoon (I used a 2 tsp scoop), scoop little balls onto 2 parchment-lined baking sheets.
  8. Using your thumb, your knuckle or the round side of a ½ teaspoon, make indentations in the center of the cookies without poking through to the bottom.
  9. Spoon in the jam (if you're using the jam above, it doesn't spread or leak, so don't worry about over-filling) (meaning go for it, you can over-fill them)
  10. Bake for 30-35 minutes or until they get golden around the edges and on the bottom.
  11. These cookies have a softer, muffin-like consistency. They will feel soft when they come out but firm up a little more as they cool.
  12. Store in the fridge for a week or freeze immediately.
For the Apple Sauce
  1. Remove the core from the apples but leave the skin on and cut into 6-8 pieces.
  2. Throw them in a small pot with the water with the lid on top.
  3. Bring the water to a boil and turn it down to medium.
  4. Let simmer for about 5 minutes or until the apples soften.
  5. Wait for it to cool (safety) and then dump contents into a blender, or use an immersion blender to blend until smooth (you may still see bits of skin, but that's ok).
  6. Use right away, freeze it or it keeps for a few days in the fridge (add a squeeze of lemon juice to keep it from browning).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/high-fiber-jam-thumbprint-cookies/