I often wonder too, whether my dad would have been interested in eating vegan. He was 'alternative' for his time. I remember him visiting chiropractors when that was "out there" and his father kept a book on food reflexology that I now have. Check out these photos from this late '60's reflexology book, I think they're quite darling.
But, even with these alternative interests, who knows what my dad would have thought of our vegan living. Maybe he'd tell me to "just have a bit of of your mother's cod au gratin". (and that's pronounced "oh grat-tin" in Newfoundland, btw!) But I actually think he'd be curious, if not on board, and chow down on some Nutty Veggie Burgers or Chickpea Ratatouille with gusto. And, I'd make sure he'd have something other than crackers 'n jam for dessert.
For sure I've been thinking about him a lot lately, and I know my sisters and mom are too. When I think, I create. These 'Crackers 'n Jam Cookies' came after thinking of those pleasant memories of my dad sitting at the abandoned dinner table with his box of Purity crackers and jar of homemade jam. He would slather cracker after cracker, filling up on what he might have called dessert, but we knew was partly dinner. With reminiscing cap on, I created these cookies with a little bit of jam, a sprinkling of crackers, and a whole lotta' love. Plus, I threw some almond butter in there too, because when you're eating crackers and jam for dinner, almond butter is very welcome. Crackers ‘n Jam Cookies3/4 cup + 2 tbsp barley flour1/4 cup almond meal2 tbsp unrefined sugar1/4 tsp sea salt (wee scant)1/4 tsp baking soda1 tsp baking powder1/4 cup pure maple syrup1 tsp ground white chia1 tsp pure vanilla extract2 tbsp almond butter2 1/2 - 3 tbsp organic neutral-flavored oil2-3 tbsp crackers, roughly crushed/crumbled (see note)1 1/2 - 2 tbsp berry jam of choicePreheat oven to 350 degrees. In a bowl, combine dry ingredients (flour, almond meal, sugar, salt, baking soda and baking powder). In another bowl, combine maple syrup with the ground chia, vanilla, and almond butter. Stir/whisk through until the almond butter is thoroughly mixed through. Add the 2 1/2 tbsp of oil to the wet mixture and stir. Add wet ingredients to the dry, and stir until mixture comes together. Dough be thick, and not very wet, but should hold together easily when pressed or formed into a ball. If it is too dry and not coming together easily, add some or all of the remaining 1/2 tbsp of oil. Chill dough for about 10 minutes.
gently compacting doughTake scoops of the mixture and place on a baking sheet lined with parchment paper. I use a cookie scoop, and I also gently press the batter into the scoop before scooping onto the sheet, to help compact the batter just slightly. Repeat until batter is used (should have about 12 cookies). Use the handle end of a wooden spoon or other kitchen utensil to create a small indent or hole in the top of each cookie. Fill each hole with about 1/4 - 1/2 tsp of the jam. Once finished, sprinkle the crushed crackers over top of the cookie, particularly around the centre where the jam is. Bake for 12 minutes, then remove and let sit on the baking sheet for a minute. Transfer to a cooling rack to cool completely. And, enjoy.
Note: It's tricky to find 100% whole-grain crackers that are crispy and will work well for these cookies. The crackers I used were not 100% whole-wheat or whole-grain, and so I used just a sprinkle. The cookies are delicious without the crackers, and somewhat like a jam thumbprint cookie, so you can omit the crackers if you prefer.
And, to my couple of sisters that might be reading right now, know I'm thinking of you and sending my love. ♥