You can thank the power of chia seeds for this low-sugar, all-fruit jam! It’s delicious on Chef Morgan’s Quinoa Scones!
- 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)
In a small saucepan, combine raspberries and sweetener (if using) over low heat for 5 minutes or until defrosted.
Mash with a fork.
Add in chia seeds.
Cook for an additional 5-10 minutes or until a jam texture has formed.
Place in a jar and refrigerate to set.
Preheat oven to 400F and line a sheet pan with parchment paper.
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.
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.
Drop 10 spoonfuls of dough on to baking sheet leaving space between. Smooth out each scones top.
Bake for 20-25 minutes or until golden and a toothpick comes out clean. Allow to cool on the baking sheet.