First posted: Jan 11, 2016
Quick Berry Chia Jam (Refined Sugar Free)
I’ve been terribly remiss. I promised this to you ages ago. And had I stuck to my promise, you could have been feasting on little pots of Chia Pudding, or adding swirls of ludicrously pink Chia Jam to your breakfast granola or pretty ripples of it to a giant bowl of Greek Yoghurt. And so much more. I hope you’ll forgive me, and move straight on to making some as speedily as you can. And if you’re in two minds, then maybe if I tell you that this is Sophie’s current sweet snack obsession you might be convinced? Surely a four year old is the very best sounding board for such things?
Also, the Chia Seeds! They’re on my Food Superheroes list, and I know they’re a little annoyingly à la mode at the moment, but that’s because their list of accolades is long. They’re packed full of so-good-for-you proteins, Omega 3 fatty acids (two tablespoons has more than a serving of salmon), antioxidants (3 x more than blueberries), fibre, calcium, and they have also been linked to blood sugar levelling.
Also, you can use them as an alternative to eggs in baking. To replace one egg: add 1 Tbsp chia seeds to 3 Tbsp water, leave the seeds to stand in the water for at least 15 minutes, and then add to your baking mix.
Ingredients
Cooks in: Serves:Makes 2 Cups
- 2 cups frozen or fresh mixed berries
- 2-3 Tbsp honey or alternative healthy sweetener (try rice malt syrup, to taste)
- Juice and zest of 1 orange or clementine (optional)
- 3-4 Tbsp Chia seeds
What to do
1. Simmer the berries and all other ingredients except the chia seeds over low heat in a good quality heavy-based pot over low heat for 20-30 minutes, or until reduced by half and starting to thicken. Remove and set aside to cool. 2. Meanwhile, soak the chia seeds in 1/4 cup water for 5-10 minutes. 3. Once the berry mixture has cooled slightly, stir through the now plump chia seeds and then transfer to a glass jar and store in the fridge. Lasts up to two weeks. How to use your Chia Jam It's amazing with cold butter and a slice of my favourite gluten-free Seed Toast, or gluten and sugar free Banana Bread. You can also, like I said, swirl it through yoghurt and muesli. And here's how to make Rob's Breakfast Parfaits - I make these in batches of 3 or 4 jars at a time, they keep perfectly in the fridge, and he takes one a day to work. The night before, I add 2 Tbsp oats to a small glass jar, and add in 2 Tbsp water or coconut milk; then layer in 2-3 Tbsp Greek yoghurt, 1 Tbsp chia jam, 2-3 Tbsp sugar free home made granola (and a sprinkling of Baobab Powder if you have). Along with a couple of boiled eggs and a few of our life-changing power bars, he's good to go for most of the day! Photo Credit: @CurtisGallon
Chia Seeds are not inexpensive, but a little goes a long way, and besides this recipe, you can also throw them into smoothies, and add a handful to my favourite Power Bars.
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