Excuses, excuses. I seem to have a lot of them these days as to why I can’t seem to keep up with my own life. I have three little kids, so in reality, I have three built-in excuses. But the truth is, I feel perpetually behind the eight ball and it’s not really a feeling I enjoy. There are just so many things I want to give my attention to, and because of that, nothing really gets the attention it deserves. Including my family! It’s a classic case of spreading myself too thin. So I could give you all my excuses, tell you how much time my kids take up, how I’ve taken on some marketing work that is eating up chunks of my day, how I am also writing a presentation for the Nourished Food Blogger Conference in April, as well as training for another half-marathon. But really, it’s all my own fault. There is simply too much I want to do and not enough time.
This blog has certainly suffered for my being so distracted. I have not really given it much attention lately. I still whip up recipes and post about them, but I do little to promote each post and I am definitely having a hard time keeping up with other people’s blogs. I’d like to give my blog more attention, because it happens to be one of my favourite endeavours, but I know I am just coasting at the moment. Strangely, it seems to be doing just fine without me, with my monthly views growing exponentially. Still, there is so much more I could be doing to help it along. So I have to send a shout-out to all of my wonderful readers and followers, for continuing to read and follow and make this blog a success. I truly appreciate it.
In that light, I wanted to let you know that March is going to be Reader Appreciation Month on All Day I Dream About Food. Both my 2nd blogiversary and my own birthday fall in the month of March, and I will be giving away some of my favourite low carb, gluten free products, starting this Friday. Be sure to check back in frequently and come help me celebrate. I hope it will be a lot of fun.
As for this little recipe, I have to say, it is a gem. I thought of it when I was spreading some sugar free raspberry jam on a piece of my Almond Cake the other day, and thinking how I might use the jam in a recipe. Thumbprints are so easy and quick to make, and they always look great too. And chocolate and raspberry is such a delicious combination, I knew wanted to make a chocolate base to hold the jam. And while I’m at it, why not drizzle a little melted chocolate over them too?
The Results: Yep, this is a little gem of a recipe. Easy, quick and delicious, and a hit with the whole family. I will say, I wanted the colour of the jam to stand out more, but with a chocolate base and chocolate drizzle, it got a bit lost. But that’s just aesthetics and I still really love these little cookies.
Chocolate Raspberry Thumbprints
Cookies:
1 3/4 cup almond flour
1/3 cup cocoa powder
1/4 cup granulated erythritol
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 large egg, lightly beaten
1/3 cup coconut oil, melted
1/2 tsp vanilla extract
25 drops stevia extract
Filling:
3 tbsp sugar-free raspberry jam (I used Polaner’s All Fruit with Fiber)
Chocolate Drizzle:
1/2 tsp butter or oil
1 1/2 oz very dark, gluten free chocolate (85% cacao or higher)
For the cookies, preheat oven to 325F and line a baking sheet with parchment paper or a silpat liner.
In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking soda, salt and xanthan gum. Add egg, coconut oil, vanilla extract and stevia and stir until dough comes together.
Roll 1-inch balls between palms and place on prepared baking sheet. Flatten slightly with palm and then press thumb or fingers into the center to create a small well.
Spoon about a 1/2 tsp of jam into the well of each cookie. Bake until cookies are set around edges but still slightly soft in the middle, 14 to 16 minutes. Remove from oven and let cool on pan.
For the chocolate drizzle, melt butter and chocolate together gently either on the stovetop or in the microwave. Let cool 10 to 15 minutes to thicken, then use a spoon to drizzle lightly over cooled cookies.
Makes 18 to 20 cookies. For 18 cookies, each cookie has a total of 5.8 g of carbs and 2.3 g of fiber. Total NET CARBS = 3.5 g.**
**Carb count may vary somewhat based on the kind of jam and chocolate used.
