DRIED STRAWBERRY JAM AND CASHEW CREAM COOKIE SANDWICH

INGREDIENTS

For The Cookie Base

Rolled Oats - 2 cup (155 gr / 5.47 oz)

Oat Flour - 1 cup (125 gr / 4.41 oz)

Desiccated Coconut - 1/3 cup (80 gr / 2.82 oz)

Baking Soda - 1 tsp (4 gr / 0.14 oz)

Salt - ½ tsp (3 gr / 0.11 oz)

Cinnamon - 1 ½ tsp (6 gr / 0.21 oz)

Coconut Sugar - 1 cup (200 gr / 7.05 oz) 

Agave - 3 tbsp (50 gr / 1.76 oz)

Almond Milk - 1 tbsp (15 gr / 0.53 oz)

Coconut Butter - ½ cup (110 gr / 3.88 oz)

For Dried Strawberry Jam

Dried Strawberry - 1 ½ packs (150 gr / 5.20 oz)

Water (Hot) - 2/3 cup (150 ml / 5.07 fl oz)

Agave Syrup - 2 ½ tbsp (40 gr / 1.41 oz)

Lemon Juice - 2 tsp (10 gr / 0.35 oz)

For Cashew Cream

Raw Cashew - 2/3 cup (100 gr / 3.53 oz)

Water (Hot) - 1 cup (200 ml / 6.76 fl oz)

Agave Syrup - 10 gr / 0.35 oz 

Lemon Zest - 1 tsp (2 gr / 0.07 oz)    

• For the cookie base, put all the ingredients in a mixer bowl and mix with paddle attachment till dough forms.
• Line a baking sheet with baking paper.
• Scoop out cookie dough with the help of an ice cream scoop.
• Heat up your oven to 175C.
• Bake the cookies for 18-20 minutes till the edges turn golden for the kaju cream.
• Pour hot water over raw cashews and put aside for 20 minutes.
• Drain the cashews and put them in a blender and blend till smooth. Add a bit water if necessary.
• Add agave and lemon zest and blend.
• Put the cream in a container and refrigerate till needed for dried strawberry jam.
• In a small skillet, put the dried strawberries and water together and put the skillet over medium heat till the strawberries are soft and plump around 10 minutes.
• Take from heat and add the agave and lemon juice and mix with a spatula.
• Set aside till the jam is set and cooled down to room temperature.
• To put the cookie sandwich together, take a cookie and spread the kaju cream then the strawberry jam and top with another cookie.