Strawberry chia jam and almond muffins are a tempting treat with a great combination of flavours.
Chia seeds are attracting lots of interest at the moment due to their reputed health benefits. Chia seeds are tiny seeds from the seed pods of Salvia hispanica L, a summer annual herbaceous plant that is a member of the mint family, related to sage. It grows in Mexico and South America, where it is believed they were once part of the Aztec diet. The seeds have been described as having either a bland or mild nutty taste.
Makes 12 muffins
200g of strawberries
3 tbsp of chia seeds
2 tbsp of honey
1 vanilla pod
300g of ground almonds
300ml of full fat coconut milk (from a can)
2 organic freer range eggs
1 Pinch of sea salt
½ tsp baking soda
4 tbsp honey
1 vanilla pod scraped
Preheat oven to 180° C
To make the muffins mix the almonds, salt and baking soda together in a bowl. In another bowl, mix the coconut milk, eggs, honey and 1 vanilla pod scraped. Combine together and pour the mixture into muffin paper holders, but only fill them 2/3 full as they will rise.
Bake the muffins for 20 minutes until just cooked through and golden on top.
While the muffins are baking put the strawberries, honey and vanilla bean pod in a blender and puree until smooth. Pour into a bowl and stir in the chia seeds. Let this sit for 15 minutes stirring every 5 until it thickens into a jam like consistency.
Top the muffins with the strawberry jam and enjoy.
Will you give these strawberry chia jam and almond muffins a go?