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Lemon Myrtle Jam Drops

Lemon Myrtle Jam Drops

Lemon Myrtle Jam Drops

As I write this it is NAIDOC week in Australia.  NAIDOC stands for National Aboriginal and Islander Day Observance Committee and has been celebrated since the 1920’s, bringing celebration for the Indigenous people of Australia and the Torres Strait Islands and to share their rich culture with us all.

National Happy NAIDOC week to anyone who is indigenous on here.  I have huge appreciation for how you work so harmoniously with the environment around you.  Hope you have a fabulous week.  

I didn’t mark NAIDOC week in my calendar this year so can’t attend any of the local events but will definitely be marking it in my calendar for next year.

In celebration I share with you all my jam drop recipe which has been adapted from a recipe my beautiful friend Ghata gave me earlier this year.  It was John’s (participant on the last Vegan foundation cooking course) suggestion to put the lemon myrtle leaves in – winner winner.  Thanks Ghata and John.

This version has 3 ingredients native to Australia –

If you are not in Australia and can’t get the three ingredients I listed, you can use any jam, any nuts and some lemon zest will do the trick – but if you can source the 3 above ingredients I highly recommend doing so.

Lemon Myrtle Jam Drops

Ingredients

2 cups almond flour (the blanched meal)
Pinch salt
¼ cup maple syrup
¼ cup macadamia oil
2 tsp vanilla extract
1/3 cup chopped macadamias
3 tbsp Davidson Plum jam
8 lemon myrtle leaves ground to a powder

Method

 
 
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool