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Old 08-25-2013, 01:41 PM   #1
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I've been reading paleo/primal blogs and chia jams are very popular but usually have added honey or agave, which I don't care for.
I was playing around today and came up with this DD JUDDD acceptable variation that's "clean eating" and tasty
I'm going to pick up some frozen or fresh blueberries this week and try one with blueberry, lemon zest and poppy seeds

Stevia is adjust to taste. I used Vanilla stevia, about 1/2 a dropper full because the berries were sweet enough.

Double Berry Chia Jam

Ingredients

3 cups Whole Frozen Strawberries
1 cup Fresh Cranberries
5 drops Stevia Glycerite**
6oz water
3 tbsp chia seeds
1 tbsp Lemon Juice Raw
pinch of salt

Directions

Simmer the berries, water, salt and a little of the stevia (or sweetener of your choice) until the berries break down and thicken.
Add a little more water, if needed.
This should only take about 3 minutes once it starts to boil, stir constantly.
Remove from heat and add lemon juice. Taste and add more sweetener if you need it.
Puree to desired consistency, though you can leave it as-is once the berries are broken down.
Stir in the chia seeds and spoon into a lidded container.
Refrigerate 30 minutes, then stir well.
At this point, add 1T more chia if needed.
Check again at 30 minutes.
It's now ready to use, but I'm going to chill it overnight

This makes 3.5-4 cups of jam/jelly.
I calculated the nutrition based on 4 cups @ 64 tablespoons (yes you can freeze it, I think lol) @ 1T as a serving:

Nutrition Facts
Serving Size: 1 Tablespoon
Amount per Serving
Calories 6
Calories from Fat 1.9
% Daily Value *

Total Fat 0.21g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 4.45mg
0%
Total Carbohydrate 1.05g
0%
Dietary Fiber 0.44g
1%
Sugars 0.49g

Protein 0.14g
0%

Est. Percent of Calories from:

Fat
%
Carbs
68%
Protein
9%
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Old 08-27-2013, 04:56 PM   #2
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Goes really well on these:
This tastes like a soft shortbread, so it could be stiffened up with a little more coconut flour and made into cookies, I'm thinking.

Coconut/almond flour rounds
Makes 4 rounds

Ingredients

1 tbsp Butter
1 Large Egg, beaten
2-3T Tap Water
1 drop Ez-sweetz
2 tbsp Coconut Flour
2 tbsp Almond Flour
1/8 tsp Baking Powder

Pinch of salt
1/8 tsp Cooking Spray


Directions

Mix dry ingredients and set aside.
Spray 4 cups in a muffin top pan very well with cooking spray and pre-heat oven to 350.
Melt butter in a mixing bowl then add the egg and other wet ingredients and mix well.
Stir in the dry and beat for a few seconds, you want it smooth.
Spoon equally into the 4 prepared pan wells.
Wet your hand and pat it down gently. They won't spread much, so try to pat the evenly.
Bake at 350 for 12-15 minutes, until golden brown.
Let cool completely before removing or they may crumble.
Once they're cool, they're a little more sturdy.

Serve as is or toast in a non-stick skillet sprayed with butter flavored cooking spray. (Or real butter if it's an up day).

Nutrition Facts
Serving Size: 1 rounds
Amount per Serving
Calories 79
Calories from Fat 54.0
% Daily Value *

Total Fat 6g
9%
Saturated Fat 2.43g
12%
Cholesterol 51.25mg
17%
Sodium 123mg
5%
Total Carbohydrate 3g
1%
Dietary Fiber 2.38g
9%
Sugars 0.47g

Protein 3.68g
7%

Est. Percent of Calories from:

Fat
69%
Carbs
15%
Protein
18%

**Note: you can reduce or eliminate the butter, but it adds a really nice flavor and improves the texture.
If you don't use it, subtract 25 calories per round (54 calories per round).
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Old 08-27-2013, 06:25 PM   #3
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Hmmm, interesting on the chia! I wonder - is pectin considered paleo? It's made from fruit I believe.

We make our own sugarfree jams and jellies using the no-sugar-needed pectin. It's really good.

I like the sounds of that fruit combo - must try - I still have some frozen cranberries that should be used up.
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Old 08-27-2013, 06:53 PM   #4
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I'm not sure if pectin is paleo or not. I'd think it would be.
The cranberries have some natural thickening, so this worked well but it wasn't as gelled (or firm?) as a store bought jam, so maybe more chia if you want to be able to slice it instead of spoon it.
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Old 08-27-2013, 06:56 PM   #5
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Oh btw, this is a really good cheesecake topper, too
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Old 08-27-2013, 07:55 PM   #6
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Brilliant Idea

6 calories on a soft shortcake bun. OMG

This is a DD Delight! Thanks Dottie for the recipes.
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Old 08-28-2013, 10:23 AM   #7
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Thanks Dottie this sounds great I use chia flour in place of flaxseed flour alot.

These sound great.

Oh my your new avatar is lovely.
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Old 08-28-2013, 01:23 PM   #8
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Thank you, Esther
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Old 08-28-2013, 03:23 PM   #9
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Oh, I too discovered chia for jams on Paleo sites. LOVE it used that way. And those coconut almond rounds sound GREAT, Dottie!!
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Old 08-28-2013, 04:28 PM   #10
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Quote:
Originally Posted by Dottie View Post
Thank you, Esther
Your
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Old 08-31-2013, 07:58 AM   #11
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Quote:
Originally Posted by Dottie View Post
Goes really well on these:
This tastes like a soft shortbread, so it could be stiffened up with a little more coconut flour and made into cookies, I'm thinking.

Coconut/almond flour rounds
Makes 4 rounds

Ingredients

1 tbsp Butter
1 Large Egg, beaten
2-3T Tap Water
1 drop Ez-sweetz
2 tbsp Coconut Flour
2 tbsp Almond Flour
1/8 tsp Baking Powder

Pinch of salt
1/8 tsp Cooking Spray


Directions

Mix dry ingredients and set aside.
Spray 4 cups in a muffin top pan very well with cooking spray and pre-heat oven to 350.
Melt butter in a mixing bowl then add the egg and other wet ingredients and mix well.
Stir in the dry and beat for a few seconds, you want it smooth.
Spoon equally into the 4 prepared pan wells.
Wet your hand and pat it down gently. They won't spread much, so try to pat the evenly.
Bake at 350 for 12-15 minutes, until golden brown.
Let cool completely before removing or they may crumble.
Once they're cool, they're a little more sturdy.

Serve as is or toast in a non-stick skillet sprayed with butter flavored cooking spray. (Or real butter if it's an up day).

Nutrition Facts
Serving Size: 1 rounds
Amount per Serving
Calories 79
Calories from Fat 54.0
% Daily Value *

Total Fat 6g
9%
Saturated Fat 2.43g
12%
Cholesterol 51.25mg
17%
Sodium 123mg
5%
Total Carbohydrate 3g
1%
Dietary Fiber 2.38g
9%
Sugars 0.47g

Protein 3.68g
7%

Est. Percent of Calories from:

Fat
69%
Carbs
15%
Protein
18%

**Note: you can reduce or eliminate the butter, but it adds a really nice flavor and improves the texture.
If you don't use it, subtract 25 calories per round (54 calories per round).
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Ok I made these into shortbread cookies.
Double the recipe AND add 2T more melted butter and a little more stevia because I wanted it slightly sweet as a cookie. Mix well and add 1-2T water if needed (I needed it but my coconut flour was refrigerated which seems to make is absorb more liquid).

Line a 9x13 baking sheet (has a small lip but not cake pan type sides is what I used)with parchment paper and either butter it or spray with butter flavored cooking spray.

Spread the batter with an offset spatula or you can use dampened hands to pat it out into a rectangle.

Bake at 400f for 10 minutes, then reduce the heat to 350 and, at this time, score the mostly set batter into cookie sizes (I did about the size of a standard domino, so about 2"x1")and bake an additional 20 minutes or untul it's golden brown and firm to the touch.

Now, slide the entire parchment off onto a solid surface and gently cut through the scores (try not to cut the parchment) then slide the entire thing, parchment and all onto a rack to cool completely.

I didn't calculate the calories, but I got 14 cookies, each "cookie" is about 1/2 the size of the muffin top pan one, but plus the additional butter I'll guess about 65 calories per cookie. Carbs should be about 2g per cookie.
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