After I stopped eating refined sugars, I have become much more sensitive to the too-sweet stuff.
I don’t like most of the cookies or brownies that you normally find at the store. Has this also happened to you?
If you start using dates, maple syrup and fruit to satisfy your sweet tooth a whole magical world opens up and it becomes difficult to appreciate any aggressively sweet pastry again, isn’t it?
Chia jams are one of the wonderful discoveries that a person can make at some point in life.
I LOVE the idea not to cook (!!) the fruit with kilos of sugar!! I have very often pancakes for breakfast and chia jams are a beautiful way to introduce a colorful variation and extra nutrition.
It is sooo easy to make, it tastes amazing, and you can prepare it the night before, leave it in the fridge and in the morning enjoy your delicious raw jam.
Today I used it with one of my favorite pancakes, made with brown rice flour.
Here is the recipe!
For the mango chia-jam
- 1 mango (about 1 cup of pulp)
- 2 tablespoons of chia seeds
- 1 tablespoon of lemon juice
Place the pulp in a blender (you can also use a hand blender) and process until you get a smooth purée. Pour the smoothie in an airtight container and add the lemon juice and the chia seeds. Mix well with a spoon and then place it in the fridge for at least one hour, better overnight.
For the brown rice pancakes
(makes 2 large pancakes of 15 cm / 6 inches each)
- 4 tablespoons of brown rice flour
- 2 tablespoons of corn/potato starch
- 1/2 teaspoon of baking powder
- a pinch of salt
- 2 tablespoons of coconut (or olive) oil
- 4 tablespoons of maple syrup
- 2 tablespoons of lemon juice
- almond milk until creamy but firm(I used 2 tablespoons)
Fresh berries of your choice (I used blueberries, raspberries, and gooseberries)
In a medium bowl mix together all the dry ingredients, then add the wet ones. Stir everything together with a fork.
Heat a lightly oiled skillet to medium-high heat. Pour the batter onto the warm pan and when you see bubbles on the surface flip them over and cook them for a couple of more minutes.
To serve, spread the mango jam and decorate with the fresh berries.