Are you a fan of seed butters? As you’ll probably have realised by now, I am a fully paid-up member of the peanut butter appreciation society (and if you haven’t tried my peanut miso dipping sauce yet, I suggest you rectify the situation immediately); yet seed butters, on the whole, have somehow escaped my attention.
That is, until new London-based artisan seed butter company Mighty Seeds sent me a selection of their brand new products and I had the pleasure of testing them out in my baking. I love the dedication Mighty Seeds has to whole food ingredients, so I was more than happy to try out my favourite flavour, the ‘Pumpkin Seeds with Sea Salt’, in a new recipe.
Tasty, tasty, tasty.
The addition of the pumpkin seed butter to the cookie dough adds a lovely silkiness to the texture, and the flavour is a delicious alternative to the more familiar peanut. You don’t need to add any salt to this recipe as the seed butter already comes mixed with sea salt, but if you’re using a no-added salt version then include a little pinch yourself.
The smooth nuttiness of the pumpkin seed butter is complimented wonderfully by the poppy seeds and lemon – what a combination! And the good-for-you refined sugar-free blackberry chia jam just adds a lovely little burst of berry sweetness. You could even fill the indentations with a mixture of the seed butter and jam – how tasty would that be?
These Seed Butter Thumbprints are most certainly cookies, and not biscuits. They:
- have a beautiful light fluffiness;
- are very moreish;
- give you a delicious bite-size superfood boost with magnesium, copper and zinc from the pumpkin seed butter;
- can help lower cholesterol with a dose of oleic acid from the poppy seeds;
- provide a great burst of vitamin C from the lemon zest and the blackberry jam; and
- only take up 10 minutes of your time in cookie dough creation. How good is that?
I’ll definitely be using this recipe as the basis for lots of different flavour combinations – what will you be using to fill the thumbprints?
- 1 tbsp apple puree
- 70g spelt flour
- 10g coconut sugar
- 1 tsp baking powder
- 2 tsp poppy seeds
- ½ tsp ground ginger
- 20g coconut oil (2 tsp solid), melted
- 1 tbsp maple syrup
- 1 tsp (heaped) pumpkin seed butter
- Zest of 1 unwaxed lemon
- Chia jam (or a jam of your choice) for the thumbprints
- Sift the flour, coconut sugar, baking powder, poppy seeds and ginger into a mixing bowl.
- Stir in the remaining ingredients (except the jam) until you have a ball of cookie dough. Wrap in clingfilm and leave in the fridge for 20 minutes.
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Take a teaspoon of dough at a time to roll into little balls and place on a parchment-lined baking tray.
- Press each ball of dough gently in the centre with your thumb and fill each indentation with a little jam.
- Bake on a middle shelf for 10 minutes, or until lightly browned. Remove from the oven and transfer to a cooling rack.
- The cookies should have a crisp outer shell but be light and fluffy inside. Store in an airtight container - although be aware that due to the inclusion of nut butter and jam the longer these are kept, the softer they will become.
1 flax egg can be used in place of the apple puree, if desired (1 tbsp ground flax seeds, 3 tbsp water)
I was provided a selection of Mighty Seeds products for testing purposes, but all opinions are entirely my own.