Wednesday, 9 July 2014

Blueberry Chia Jam

Jam was always one of the comforting foods I would turn to as a child – smothered on hot toast, it was perfect as a quick snack or a tasty breakfast. Whilst I can still eat store-bought jams now that I’m gluten and dairy free, conventional jams are usually 50% added sugar and only 50% fruit, making it a much less healthy snack than it might at first appear. As an alternative, this chia jam uses no added sugar at all! I served mine with a patriotic parfait to mark the occasion. 

Makes 1 small jar, 2-4 servings
Preparation time: 5 minutes, followed by minimum one hour to set

1 cup blueberries
3 tsp chia seeds
3 tsp water
2 drops vanilla essence

1. Mash the blueberries thoroughly with a fork so that it forms a liquidy, smooth-ish consistency (the more you mash them the more liquid there is for the chia seeds to soak up).

2. Add in the chia seeds and water and stir well so that they are all combined evenly.

3. If not already in a jar, transfer your chia jam into a small jar and fasten the lid, then leave it in the fridge to set for an hour before using it. This will keep for a few days in the fridge so you can save a couple of servings for later too!

4. When ready, prepare your colourful parfait using oats, fruits, yoghurt (I used soya yoghurt to keep it dairy-free and vegan friendly) and any toppings you want to add. Then layer your jam into the parfait or dollop on top, and dig in.

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