Preheat oven to 160ºC/325ºF/gas 3.

Place flours in a mixing bowl along with the baking powder. Add the cashew butter/butter, eggs, maple syrup and vanilla to a blender and blend into a purée.

Place this mixture in a separate bowl and then slowly add in the flour mixture until fully combined. If you have a mixer, you can use this rather than doing it by hand – or if you are like me and would like to build some muscle in your arms, do it the harder way. When the mixture resembles a dough, press it together, wrap in cling film and leave in the fridge for about an hour. (note – If the mixture is too crumbly you can add a little water until it comes together.)

Split the dough into 2 parts to make it easier to roll out. Roll each piece to 5–7mm thick before cutting out the cookies. The base of the cookie should be a solid circle and the top should be a circle with a little heart or star cut out.

Place on a baking tray lined with parchment paper and bake for 8–10 minutes or until golden. Watch them carefully and, when done, remove and place on a wire rack to cool.

To make the jam centre wash the raspberries and place into a saucepan over a medium heat. The water from washing that clings to the fruit is enough to cook them in. Allow them to heat up and then using a fork mash until it resembles a jam, then add the chia seeds and stir.

While the jam is still warm spoon a heaped teaspoon onto the solid cookies, then place the heart tops onto each one and press down.

Leave in a fridge for an hour or so until the jam is set and then enjoy 🙂