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Julia's Wild Berry Jam Linzer Cookie

I had the privilege to get up close n' personal with Julia Corbett, the Raw Pie Mandala QUEEN, at her Raw Desserts class two weeks ago in Seattle... what a delightful time it 'twas! Blog post to follow shortly....but..for now.. I have been lucky enough to be testing two recipes for her new Raw Cookie Book..which will be on sale sooon!

Since I don't personally own cookie cutters, I turned these cookies into bars... which is totally prime! The shape is up to you..and we shall leave the glorious recipes up to Julia  Here is her Wild Berry Jam Linzer Cookie!

 

Strawberry Jelly 1/2 cup strawberries, chopped 1 T raw honey 3 T Chia Seeds

to create: 

Mix strawberries and honey in food processor until smooth.  Place in a bowl and add chia seeds.  Set aside.

PB Cookie 2 cups Jungle Peanuts, skinned if desired 1/2 cup Coconut Butter 2 T raw honey 1/4 tsp Real Salt 1 tsp Pure Vanilla Powder 1 T Maca Powder

to create: If desired, roast jungle peanuts at 275 degrees F for 20-25 minutes, or sprout and dehydrate. Skin peanuts by hand if you want a light colored dough. Place all ingredients in food processor and mix until a ball forms, or smooth. Roll and press out flat 1/2 of the dough. Cut with linzer cookie cutter, then repeat with the die-cut cutter in place. Drop a teaspoon of jelly on the solid cookie, then top with the die-cut cookie. Store chilled.

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