We had a major break-through in our house this weekend.
We can eat jam guilt free, without all the refined sugars that the shop bought jams often contain.
I must admit, I’ve never gone down the jam making path before. Buying loads of strawberries to yield such a small quantity of jam has never appealed to me and to be honest they’d never last long enough in our house for me to even make the jam.
Chia jam on the other hand, well that’s’ a whole different ball game altogether.
I stand corrected. There is a place for jam making in my life.
Chia seeds may be small, but as they say, all good things come in small packages and man do these pack a punch of nutrients.
They’re rich in fibre which helps with that feeling of fullness plus that extra fibre is only going to help your digestive system remain healthy and regular, which, when pregnant is always going to be a huge benefit.
A 25g portion of chia seeds contains roughly 9g of fibre. The daily recommended amount of fibre is 30g. They’re high in protein so are a great source of plant-based proteins and include a range of amino acids.
According to Live Strong in the early days of pregnancy, “One serving of chia seeds provides a pregnant woman with over 15 percent of her protein needs, over a third of her daily fibre needs and nearly all of her additional calorie needs for the first trimester”. And that’s not all!
Dr Josh Axe highlights that as your baby grows your body may lose important nutrients, and chia seed can help replenish your body and keep both you and your baby happy and healthy.
So as well as tasting great, these Chia Berry Jam Bars are good for you and your baby too. What are you waiting for?
|Cook Time||Prep Time|
|30 Minutes||30 Minutes ( Excl Jam )|
- 2 Cups of mixed berries – Strawberries, blackberries, blueberries ( ( I used frozen berries and defrosted them before cooking up
- 2 cups of gluten-free rolled oats ( normal non gluten can be used )
- ½ cup of raw natural honey
- 1 tsp baking powder
- 2 medium ripe bananas
- 3 tablespoons of chia seeds
To make the jam:
In a small saucepan heat the berries with a tablespoon of water and ¼ cup of honey until they’re completely soft. Mash them down with the back of a metal spoon. Remove from the heat and add the chia seeds. Leave to cool completely. As the jam cools it will continue to thicken. This can be made the night before and stored in an airtight container in the fridge.
- Grease and line a 9 inch square baking tray and pre-heat the oven to 180°C
- In a small blender, blitz up 1 cup of oats until they resemble a fine powder
- In a separate bowl mash-up the banana ensuring you remove as many of the lumps as possible
- Add the baking powder, mash banana and the rest of the honey to the powered oats and combine thoroughly. Add the rest of the oats to the mixture and stir
- Pat half the mixture into your prepared baking tray and press down as much as you can with the back of a spoon
- Next spread the jam mixture over the top of your base, try to leave a small gap around the edge to avoid the jam burning whilst in the oven.
- Next use the remaining oat mixture to sprinkle over the top of the jam, don’t worry about the jam showing, you want this as it gives a great effect once cooked.
- Place in the oven for 30 minutes until just browned on top, make sure the oats don’t burn.
- Remove from the oven and leave to cool completely before cutting into squares.