Mulberry Jam Cookies

April 7, 2009

From the archives :: Text and recipe originally posted on Natural Living Cuisine

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.

Mulberry Jam Cookies

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

If fresh mulberries are available you could use dried mulberries, just soak them in to rehydrate. You might like to try other berries [raspberry, strawberry, blueberry, blackberry] as filling possibilities, or one of these fruit fillings [peach, apricot, apple, or banana].

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

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Comments

13 Comments so far

Shernell on April 7, 2009 Tuesday, 2:45 pm
These cookies are total yummers ! I will surely try them. Thanks for sharing !

Sincerely, Shernell
Zara on April 7, 2009 Tuesday, 2:49 pm
Oh goody! These sound so yummy. Thanks Ingrid
Nicole on April 7, 2009 Tuesday, 3:47 pm
Mmmmmmm……..
Scott on April 7, 2009 Tuesday, 6:30 pm
Can’t believe these cookies are raw and vegan, they look great.
Nathalie Lussier on April 8, 2009 Wednesday, 7:37 am
This looks like such a delicious raw recipe! I’m looking forward to trying them myself. :) Thanks so much for sharing!
Love Figs on April 8, 2009 Wednesday, 1:36 pm
Stumbled upon your blog and just love it! It’s so well done and very organized. I’m not really into raw food but you sure are tempting me with these recipes, especially this one.
Heather on April 8, 2009 Wednesday, 3:36 pm
I’ve never had mulberries before, but I really want to try them. These look delicious and have a bit of nostalgia to them. Thanks for the yummy recipe!
GirlonTour on April 8, 2009 Wednesday, 3:37 pm
um YUMMMMMM

Gonna try it out NOW!
Aurora on April 8, 2009 Wednesday, 6:37 pm
Lovely cookies. Do you suppose I could substitute other berries?

Thanks for stopping by : )
beth on April 9, 2009 Thursday, 1:09 am
Hi Ingrid – Thanks for stopping by my blog today! I’ve been following yours for a little while and I love it! Wonderful recipes!! Happy spring to you! :)
Elena on April 9, 2009 Thursday, 7:12 am
I made these last night and they barely made it to the dehydrator–they were great. Although after dehydrating them for about 4 hrs they tasted even better. I enjoyed that it was such a simple recipe too. Keep them coming!

Hi Elena – so very glad you like this recipe. There’s more one on the way. :-)
Elena on April 9, 2009 Thursday, 7:13 am
Forgot to mention that since I did not have mulberries I substituted with blackberries. Tonight I am going to make them with strawberries… yum! And since I did not have lime, I used lemon.

Hi Elena – Any type of berry would make a wonderful filling, as well as fruits like peach, apricot, apple, or banana, for example. Yum, I’m sure with strawberry filling it will be so good.
Love Figs on April 13, 2009 Monday, 11:45 am
These cookies were so damn good! We picked up Bob’s Red Mill raw buckwheat groats, used honey instead of agave, and used strawberries. I’m on the look out for mulberries so I can use them to make this recipe next time!!

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