Buckwheat Chia Jam Drops
Dairy free, Gluten Free, Protein rich, Soy free, Vegetarian
About the recipe
These buckwheat chia jam drops are a naturally sweet, nutrient-dense treat for babies and toddlers, made with wholesome ingredients like almond meal, olive oil, and chia jam. Gluten-free and perfect for little hands!
If you’re after a biscuit that feels like a treat but is packed with whole food goodness — these jam drops are it! Made with buckwheat flour and almond meal, and sweetened gently with honey or maple syrup, they’re soft, nourishing, and so easy to make.
Topped with a homemade chia jam, they’re a great option for toddlers or babies on three meals a day. A beautiful snack to keep in the fridge for the week or enjoy warm straight from the oven!
Age Suitability:
Suitable from around 9–10 months, once on 3 meals a day and managing finger foods well.
Omit honey for babies under 12 months.
Soft and easy to hold, these are perfect for toddlers and older babies alike.
Serving Suggestions:
- Serve with a snack plate including fruit, veggie sticks, or a boiled egg
- Pair with a smoothie or cup of warm milk for a nourishing afternoon tea
- A lovely addition to a toddler lunchbox or mama’s cuppa moment
Storage:
- Store in an airtight container in the fridge for up to 4 days
- Not suitable for freezing due to the jam texture
Ingredients
¾ cup buckwheat flour
1 cup almond meal
1 egg
⅓ cup olive oil
2 tbsp raw honey or maple syrup (omit honey under 12 months)
1 tsp baking powder
Rind of ½ lemon
Pinch of salt
Method
To make the chia jam:
Add frozen berries, water and chia seeds to a small saucepan over low heat.
Simmer gently until the berries soften, then mash with a fork for a smoother consistency. Set aside to cool.
To make the biscuits:
Preheat oven to 170°C and line a baking tray with baking paper.
In a medium bowl, combine the buckwheat flour, almond meal, baking powder, salt, and lemon rind.
Crack in the egg and whisk lightly with a fork.
Pour in the olive oil and honey or maple syrup. Stir well until the dough comes together.
Roll into small balls, place onto the tray, and press into biscuit shapes.
Use a teaspoon to press a small well in the centre of each. Fill with your chia jam.
Bake for around 12 minutes, until lightly golden on the edges.
Cool on a wire rack and store once cooled.
Ingredient Swaps:
-
Buckwheat flour: Can be swapped for spelt flour or plain flour (if not gluten-free)
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