Recently my family was on holiday in Queensland, on the Sunshine Coast hinterland, and were kindly gifted a jar of homemade Davidson plum jam – the plums are grown on a property near Maleny, which looks out over the glasshouse mountains. Davidson plums are a plum native to rainforest areas of Australia that have fruit during a short season in December-January. They are quite tart, and have been likened to rhubarb or quinces.
After carefully packing the jar of jam in our luggage, we were excited to open it up once we arrived home. It has a deep, red colour and tart but intense flavor – and while it is delicious spread on toast, I was looking for another use for the tart jam.
As I getting into the third trimester of my pregnancy, its definitely a time for slowing down, taking it easy and staying in. It’s a time when I want to enjoy nourishing, comforting and delicious food without spending hours slaving in the kitchen. Jude Blereau’s oaty pecan jam biscuits had been on my list to bake for a while, and they seemed like the perfect use for Davidson plum jam, and a somewhat healthier, and easier treat to bake. I adapted her recipe to come up with these.
Enjoy them with any kind of jam or fruit puree, but if you do happen to come across some Davidson plums, this is a perfect combination.
- 1 cup spelt flour
- 1 ½ cups rolled oats
- 65g raw macadamias
- 65g raw whole almonds
- 1/3 cup honey
- 1/3 cup maple syrup
- ¼ tsp baking powder
- 1 tsp vanilla extract
- 125g melted butter
- Jam for filling
- Preheat the oven to 180deg C and lightly toast the rolled oats on a baking tray for about 7 minutes. Remove the oats and toast the nuts for about 10 minutes or until browned, being careful not to burn them. Pulse the nuts and oats in a food processor until finely ground, add the flour and baking powder and pulse to mix. In a jug, mix together the liquid ingredients until well combined, add to the dry mix and stir until well mixed.
- Form the dough into walnut sized balls and place evenly on a baking tray. Press an indent in each cookie with your thumb, and fill with a small teaspoon of jam. Bake in a moderate oven for about 15 minutes, being sure to rotate in the oven to ensure that the bottoms don’t get overly brown. Remove from the oven and cool for 10 minutes on the tray and then transfer to a wire rack.