So blackberry season is well and truly over. Once of the best and nutritious ways to enjoy them all year round is blackberry chia jam, of course it can get a but boring to have it on toast and with porridge all the time so why not jazz it up a bit with my blackberry chia jam and almond loaf? Gluten free and dairy free, it’s a bake for everyone to enjoy!
Niki's Blackberry Chia Jam and Almond Loaf
We are welcoming Autumn with Niki’s Blackberry Chia Jam and Almond Loaf, enjoy!
Ingredients
For the Blackberry Chia Jam
| 1 large handful | blackberries, fresh or frozen |
| 4 tbsp | maple syrup |
| 3 tbsp | chia seeds |
| 1 tbsp | lemon juice |
For the Almond Cake
| 185g | coconut butter |
| 150g | coconut sugar |
| 1 | orange, finely grated zest |
| 1 small handful | flaked almonds |
| 2 | large eggs |
| 2 tbsp | gluten free plain flour |
| 1 level tsp | baking powder |
| a pinch | sea salt |
| 160g | ground almonds |
| a few dollops | blackberry chia jam |
Method
1. Preheat the oven to 180°C, and grease and line a 23 x 12cm loaf tin with baking paper, set aside.
2. In a saucepan, gently heat the coconut butter, coconut sugar and orange zest until the butter is melted and sugar has dissolved. It should not boil. Remove from the heat to cool.
3. Next, whisk in the almond extract and eggs. Sift in the gluten free flour, baking powder and sea salt, and add the ground almonds. Whisk gently until smooth (try not to overmix at this stage.)
4. Pour the mixture into the tin and top off with your blackberry jam. Press down gently and then finally scatter over the flaked almonds.
5. Bake for 50-60 minutes or until a skewer inserted just comes out clean and the loaf begins to pull away from the sides. Allow to cool in the tin.
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