16oz. Fresh Strawberrieshulls removed and quartered
Squeeze of Fresh Lemon Juice
1Tbl Chia Seeds
Agave Syrupto taste - I used a little over 1 Tbl., or Maple
TO PREPARE THE JAM:
In a medium saucepan over low to medium heat, add the quartered strawberries.
Allow to cook on a low boil until softened.
Use a fork or potato masher to break them up.
Add the lemon juice.
Use your agave or maple syrup to sweeten the strawberries. This will vary depending on the ripeness and sweetness of the strawberries. A good way to determine is to taste a strawberry before you boil it. Add more of less as needed.
Finally, add the chia seeds and cook on low heat until thickened. About 5-10 minutes.
It should be thick and gelatinous at this point.
Allow to cool and transfer to a jar. Refrigerate overnight. This will help the seeds to soften even further.
Spread on your morning toast or muffin.
This recipe makes about 1 C of jam and can be stored in the refrigerator for up to a week.
TO PREPARE THE COOKIE DOUGH:
Puree the tofu in a food processor until smooth.
Add the remaining ingredients and pulse until combined.
Wrap the dough into plastic wrap and refrigerated for several hours.
After several hours, roll the dough on a lightly floured surface. The less you handle the dough, the better.
The size of your rectangle will depend on the size of the final cookie you are making. I made mine about 3-4 inches wide.
Spread the jam down the center of the rectangle. DO NOT OVERFILL or it will ooze out during baking.
Fold one side of the dough over the jam and roll the cookie over to cover the other size. Use a knife or spatula if necessary to avoid the dough cracking or breaking. If it does, just pinch it back together.
Smooth the log so that it's flat on top and resembles the newton shape.
Slice into cookies and separate onto a lined cookie sheet.
Bake at 350 for 5-7 minutes (the time will vary depending on size). They should be a light golden brown and a bit darker on the bottom.
Allow to cool completely.
Place into a covered storage container and they are best when allowed to sit there overnight. They will then be that soft, cakey texture you know and love.