Out of Central America, chia is packed with proteins, high in omega-3, antioxidant, and dietary fiber. Use instead of eggs in backed goods, thickener for puddings, porridge, and in this recipe for jams!
Chia (Mayan "strength")
Makes 1 1/4 cups (300 ml)
Keep in the refrigerator for a week.
2 1/2 cups (600 g) fresh berries (one type or mix berries)
1 Tbs. (15 ml) maple syrup
1 vanilla bean (more flavor), seeds scraped or 1 tsp. (5 ml) vanilla extract
4 tsp. (20 ml) chia seeds
1. In a small pot, add the berries, maple syrup, and vanilla. Bring to a simmer.
2. Reduce to medium-low, and simmer 6-8 minutes until the berries burst and mixture is juicy.
3. Remove from the heat.
4. Stir in the chia seeds.
5. Pour into a clean jar or bowl.
6. Stir mixture after it has stopped steaming.
7. Refrigerate for 2 hours or until chilled.
8. Sweeten with more maple syrup to taste, and remove the vanilla bean
We went U-Picking at a local farm for raspberries and blue berries last weekend. I was up at 8:00 this morning, when back, and picked Oregon's marionberries (type of blackberry).
