Mini Whole Wheat and Flax Strawberry Jam Cups
Yields: about 24 mini cups Prep Time: 25 minutes Total Time: 40 minutes
These little jam cups are easy to whip up, fun to eat and a bonus is they have some extra nutrients from flax seeds and whole wheat flour!
1 1/2 cup whole wheat pastry flour (plus 1/4 cup for rolling out dough)
4 tablespoons unsalted butter
2 teaspoons cane sugar
2 tablespoons ground flaxseeds
1/2 teaspoon salt
9 – 10 tablespoons water
1 cup strawberry jam (or your favorite flavor)
Powdered sugar for dusting garnish
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine whole wheat flour, salt, flaxseeds and sugar.
3. Dice butter into cubic centimeters (for easier combining). Cut butter into dry ingredients with a pastry cutter, or fork.
4. Add water a few tablespoons at a time. The idea is not to have the dough too wet because it will be too sticky.
5. Roll out dough on a flat surface that is dusted with a little light flour to help keep the dough from sticking. Roll out to about 1/8 of an inch.
6. Using a circle-ish cookie cutter (mine has little frills on the side) that is about 7 cm in diameter cut out 24 circles. (I started with half the dough at a time for more manageability, and just repeated until the dough was gone. You could also save little bits of dough for the decoration for the topping.)
7. Gently place and fit the dough circles into a mini muffin tin. I used a silicone coated aluminum pan (just got it, so I may change my mind in the future!), so I had no need for greasing it before putting the dough in.
8. Fill the cups about 1/2 to 3/4 of the way full with the strawberry jelly.
9. Bake at 400 degrees for about 14 – 16 minutes.
I never realized how much of a desserts gal I was until I had kids. Maybe it’s because I am finding it easier getting nutrition bumps in the sweet side of recipes than the savory. Or maybe, being a mother has forced me to face the truth about how big my sweet tooth is!
Whatever it is, I enjoyed making these with the kids. My oldest is really getting into cooking. She is starting to make breakfast for her sisters (dry oatmeal and yogurt with cut up fruit). While I’m game on the weekends, a 7-year old preparing breakfast for three kids on a crazy weekday morning only adds to the insanity before school drop off. Point is, she really jumped at the chance to get involved with this creation.
These cups are lower in sugar, and depending on your choice of filling, can stay relatively low. We tried a couple of different jellies and jams. Strawberry and raspberry were the winners. The jam we used didn’t change much when heating in the oven. I would imagine, depending on the jelly or jam you use, this might be a determining factor on final product. Maybe not. I would have though the jelly would melt a bit, yet I used a jam that didn’t have a lot of extra sugar, so it didn’t spread.
There was a little extra dough left over, and the girls got to make their own dough designs for a couple of the cups. Smiley faces and animal features were among the popular choices for the older two. The youngest never even tried. She just popped her allotted dough in her mouth and called it a day.