I absolutely love the summer and it’s been so beautiful the past few days. The sunshine seems to have encouraged the raspberries and blackberries to begin ripening. I took a little basket out into the garden on Wednesday to get to them before the birds could!
The easiest berry recipe has got to be chia jam. Forget hours of heating, bubbling, pectin adding, sugar filled preserve. Just clean the berries well in cold water, drain, add to a saucepan and warm with a little honey to sweeten. Gently continue heating for about 10-15 minutes until the fruit begins to soften and break down. Allow to cool and add to a blender. Blitz until smooth. Spoon your chia seeds into the berry liquid and stir well. The seeds will absorb the liquid and begin to thicken. Stir occasionally to ensure they’re evenly distributed. Then pour into a sterilised glass jar and place in the fridge to fully set.
Chia jam would be nothing without something delicious to spread it on! These gluten free, dairy free, vegan scones are a gorgeous option and super easy to make.
225g Gluten Free flour self raising
Half tsp bicarbonate of soda
Pinch of salt
50g coconut oil
1 tbsp honey / maple syrup
100ml almond milk
Few drops vanilla essence
Preheat the oven to 220C
Pour the flour into a mixing bowl. Add the bicarb and a pinch of salt and rub the coconut oil into the flour to create a breadcrumb like texture
Add the maple syrup, a few drops of vanilla and the raisins. Then slowly pour in the milk, stirring with a spoon until the dough begins to form. It should turn firm enough to knead
Knead the dough for 5 minutes, then break off a small piece and form into a small ball. Press the top of the ball to flatten it a little and place it on a baking tray lined with greaseproof paper
Repeat with the remaining dough and bake in the oven for 10-15 minutes until golden brown
Remove and cool on a wire tray