RecipesBaking And Sweets

Niki’s Blackberry Chia Jam and Almond Loaf Recipe

Flavoured with Autumnal flavours - Niki’s Blackberry Chia Jam and Almond Loaf, enjoy!

Dairy Free
Gluten Free
Sugar Free
Niki’s Blackberry Chia Jam and Almond Loaf Recipe
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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

Once of the best and nutritious ways to enjoy blackberries all year round is blackberry chia jam, of course it can get a bit boring to have it on toast and with porridge all the time so why not jazz it up a bit with Niki’s blackberry chia jam and almond loaf? Gluten free and dairy free, it’s a bake for everyone to enjoy! 

nikibakes.uk

Method

01
1. Preheat the oven to 180°C, and grease and line a 23 x 12cm loaf tin with baking paper, set aside.
02
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.
03
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.)
04
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.
05
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.