If you haven’t tried chia jam yet, then I’m quietly judging you and wondering what you’ve been doing for the past few months. (I’m joking – I love you)
Chia seeds have been thrown into the spotlight recently because they are low in calories and one of the most nutritious foods on the planet. I read somewhere that the word, chia is the ancient Mayan word for strength. Aw. And there are so many delicious ways to use them – chia jam being my all-time favourite.
These scones are best eaten straight away, and the recipe will only make 4. Eat them hot from the oven smothered in chia jam and you’ve got yourself a pretty decent 4pm treat. They are naturally free from gluten, dairy and refined sugar (which all play havoc with my IBS symptoms). Recipe below!
For the scones
180g buckwheat flour
30g ground almonds
1 tsp baking powder
60ml melted coconut oil
130ml almond milk
Mix all the ingredients together until a dough forms. On a lightly-floured surface, roll the dough to the thickness you’d like your scones to be (they will not rise in the oven) and use a cookie cutter or a knife to cut circles out of the dough. I feel like I described that really badly.
Bake for 15 minutes on baking paper.
For the chia jam
1 tbsp honey
2 tbsp chia seeds
dash of vanilla essence (optional)
Blend the strawberries, honey and vanilla (optional) until smooth. Stir in the chia seeds, then place in a jar in the fridge for about an hour to set.