Recently, I discovered Chia jam via “Still Waters.” I got round to making it this morning and I was impressed.
It looks just like jam, but not sweet as I find jam.
Regular readers will know that after I changed the way I eat, my taste buds also changed and I found some things too sweet. This is a good alternative for me, when I would like jam and it does not take long to make. I used raspberries for my first go and I will probably have raspberry version now and again in the future, but I love strawberries, so more likely it will be strawberries for me when I make chia jam. But I will enjoy experimenting.
Visit “Still Waters”for the Chia jam- the healthy jam alternative recipe. 🙂
Some related posts to my healthy eating, for those who may not have read them:
I have printed off this recipe, so at some point in the future, I can make this delicious looking cake. Do pop on over and visit this post.
The seasons have changed. October is here (how the actual hell did that happen exactly??) The weather is getting colder. The days are getting shorter. The air is most definitely crisper, and the leaves are falling all over the place. The colours are incredible, and we are all making that “is it cold enough to […]
via Autumn has arrived — Confections of a redhead
I played about with a healthier crumble, using what I already had in my cupboards. This is not a sweet crumble, as it is just the fruit giving the sweetness, hence it being healthier, so if you are a sweet tooth it may seem strange. But you could add a teaspoon of granulated sugar, if you wanted. Next time, I will leave out the salt, with me always preferring to avoid. I can’t see it making any difference to taste.
1 and a half cups of wholemeal flour
half a cup of butter or margarine
1 cup of rolled oats
quarter of a teaspoon of salt
- Mix flour and butter together with your fingers until its breadcrumbs.
- Add the oats and salt and stir.
- Then spoon over your choice of fruit and bake in the oven 180C, for 25 to 30 minutes.
I did apple and blueberry crumble and had mine with cream, after this photo was taken. It was yummy. 🙂
This recipe was found while Googling, but where there is blue text in the ingredients list and instructions, this is where I have edited accordingly.
Original recipe mentioned 2/3 cups of granulated sugar, plus 2 tbsp for top of rhubarb, but I would not recommend this, as I found it so sickly sweet, that I had to throw it away. So I have made a few cakes since, playing around with this amount till I felt it was right. In the end, I found that 1/3 cup was enough, which included holding some back for top of the cake.
One time when I made the cake, I forgot to hold some back for the top. But I found I enjoyed it this way better, so have a play around and see what works best for you.
- 1 cup plus 2 tbsp flour
- 3/4 tsp baking powder
- pinch of salt
- 1/3 cup granulated sugar, holding a bit back for top of rhubarb
- 3 eggs
- 3 tbsp butter, melted
- 2 tbsp buttermilk or milk
- 1 tsp vanilla or vanilla bean paste
- 2 cups of diced rhubarb
- Pre-heat oven to 350 degrees. (180 degrees C.)
- In a bowl mix eggs and 1/3 cups of sugar until light.
- Add melted butter, vanilla and milk.
- Stir in flour, baking powder and salt and mix to combine.
- Pour into a 8 or 9 inch cake pan that has been sprayed with non-stick cooking spray.
- Spread diced rhubarb around the top of the batter and sprinkle with 2 tbsp sugar.
- Bake at 180 degrees C. for 30 minutes, or until knife comes out clean.
This recipe was shared to me by heartsetonliving, in a comment on this post, “Banana, oat and blueberry pancakes” and I wanted to share this in a separate post after making them myself. Heartsetonliving also shared them on her own post here too; “Driven to distraction before languishing in limbo.”
While they were baking, the smell was flowing beautifully throughout my home and taste lovely. It’s nice knowing that these are guilt free too, because they are naturally sweet and have no added sugar.
2 ripe bananas
2 and a half cups of porridge oats
1 and a half teaspoon of baking powder
1 and a half cups of milk
- Mash two ripe bananas with two eggs and a bit of vanilla extract.
- In a separate bowl, mix two and a half cups of porridge oats with some cinnamon and one and a half teaspoons of baking power.
- Now mix everything together and add one and a half cups of milk.
- Put mixture into greased or silicone muffin tins, then add your berry toppings of choice. e.g. blueberries or strawberries.
Bake at 180 degrees for around 30 minutes.
These bakes can be made vegan-friendly if you omit the eggs and replace with another banana, but it will make a more dense cake.
Who has tried this recipe, for banana, oat and blueberry pancakes?
I felt a change one morning and decided I wanted to make this for breakfast. It was lovely and I would definitely make it again.
You will find this recipe here, which will take you to Elsa Jones website. You will find more recipes of hers over there too.