1 cup (1 punnet - 125g) fresh or frozen blueberries
1 lemon, juiced
Pinch ground cardamom
Pinch ground cinnamon
2 teaspoons chia seeds
Preheat oven to 180℃ and line a large baking tray with baking paper.
To make the Fig Jam, place the figs, blueberries, lemon, cardamom and cinnamon into a medium saucepan over medium heat. Bring to a gentle simmer and cover. Cook for 5 minutes until the fruit is very soft and falling apart. Transfer into a blender and blitz until smooth. Place into a container or jar and stir in the chia seeds. Allow to sit, stirring often, for 15 minutes, until thickened. You’ll only need a few tablespoons of jam for this recipe. The remaining jam can be stored in the fridge for up to one week, or frozen into ice cube trays for up to 3 months.
Place the Farmer Jo granola into a food processor and blitz until it’s a similar size to bread crumbs, with a few more chunkier bits.
In a large bowl, add the almond butter and maple syrup and mix with a wooden spoon until well combined. Add in the remaining ingredients including the granola and mix well until combined into a thick dough.
Pick up heaped tablespoon amounts of the mixture, roll into a ball, then flatten slightly onto the baking tray. Press your thumb into the middle of the cookie, then dollop in ½ teaspoon of the Blueberry Fig Jam. Continue with remaining cookie dough.
Place into the oven to bake for 12-15 minutes, until golden brown.
Remove from the oven and allow to cool for 1-2 minutes, then move onto a wire rack to cool and firm up.
Notes / Tips:
Note on figs: Figs have a short season here in Australia from late-Summer to mid-Autumn. If you’re making these cookies outside of this time, replace the figs with another 1 cup of blueberries.
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