You can thank the power of chia seeds for this low-sugar, all-fruit jam! It’s delicious on Chef Morgan’s Quinoa Scones!
Ingredients
- Chia Jam:
- 1 cup frozen raspberries
- 2 Tbsp chia seeds
- Optional: sweetener, as desired
- Quinoa Scones:
- 1 1/2 cups all-purpose gluten free flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil, solid
- 5 Tbsp cooked quinoa
- 1 Tbsp polenta
- 1/2 cup non-dairy milk
- 1/2 tsp apple cider vinegar
- 3 Tbsp maple syrup
- 1/4 cup dried berries of your choice (soaked overnight)
Preparation
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Chia Jam:
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In a small saucepan, combine raspberries and sweetener (if using) over low heat for 5 minutes or until defrosted.
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Mash with a fork.
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Add in chia seeds.
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Cook for an additional 5-10 minutes or until a jam texture has formed.
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Place in a jar and refrigerate to set.
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Quinoa Scones:
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Preheat oven to 400F and line a sheet pan with parchment paper.
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In a medium bowl, sift together flour, baking powder and salt. Rub in the coconut oil until the mixture resembles fine breadcrumbs. Stir in the quinoa and polenta.
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In a separate bowl, combine non-dairy milk, apple cider vinegar, maple syrup and dried berries. Add in dry ingredients and stir until you get soft dough.
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Drop 10 spoonfuls of dough on to baking sheet leaving space between. Smooth out each scones top.
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Bake for 20-25 minutes or until golden and a toothpick comes out clean. Allow to cool on the baking sheet.
