23 April 2015

Chia bro, too much

I came across this recipe for chia jam whilst perusing the latest edition of Nourish magazine at Red Kitchen.  There was an article about chia seeds and what makes them the superhero of the super foods.  I mean, if the 'superfoods' (blueberries, flaxseeds, kale, goji berries, seaweed etc) were The Avengers, chia seeds would be General Nick Fury.  

I have chia seeds in a smoothie most days (alongside berries and whatever other fruits we have in the house), but was interested to see how it would go in a jam - a jam that had no sugar as such in it, sweetened only by the berries themselves and either honey, maple syrup, yacon syrup or agave nectar.  Sweet!  

So what's gotten me going on about chia seeds?  They're 6 x higher in calcium than milk, have 3 x more antioxidants than blueberries, 3 x more iron than spinach and contain more omega 3 than salmon.  Plus good fatty acids, magnesium, potassium and a bunch of other vitamins and minerals that I can't remember.  

Ok, here you go - a (more or less) sugar-free jam, and it is tasty!  Not very very sweet, but you could easily add more honey (or whichever sweetener you choose).  

250 g frozen berries (I went with blackberries) 
1/4 cup apple juice
1/4 cup chia seeds
2 tbsp honey (I used blue agave nectar) 
  1. Place berries and juice in a small pot, heat through, then simmer on low for 10 minutes.  
  2. Stir in seeds and sweetener.  
  3. Pour into jar and refrigerate.  Yum!!

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