Chia Jam Biscuit Slice
Apologies for the radio silence lately. I am back now though and ready to share some exciting new recipes. XXX
This delicious slice all came about because of a toffee slice I made..(recipe to come) it was soooooooooooooo good, I thought I must do something else with this base biscuit recipe.
I have been on a chia jam mission lately as my eldest requested jam on toast. So, as there is no way I am going to be buying him store bought, sugar packed stuff. This is my substitute. And the entire family have jumped on board. I make a jar every week using frozen berries and store it in the fridge. Delish added to porridge, yoghurt bowls, toast, peanut butter.. All you need to do is mix defrosted berries (which ever you prefer) with chia seeds. Ensure you continue to stir so chia seeds are mixed through well to absorb the moisture.. It makes it lovely and thick. yumyumyum
2 cups quick oats (or quinoa flakes for Gluten Free option)
2 cups desiccated coconut
1 cup ground walnuts
75g quality butter
1 1/2 cups softened pitted dates (soak dates in boiling water for 20 minutes then drain- (IMPORTANT)
Chia Jam Topping
2 cups frozen berries (I used raspberries)
1/4 cup honey
1/4 cup coconut sugar (optional)
2 Tbs chia seeds
1. Pre heat oven 170c
2. Grease and line a slice tin with baking paper (I used a 18cm x 28cm tin)
3. Place all base ingredients in the food processor and blend for 2 minutes or until a dough forms. Scrape down the sides of the food processor and pulse again.
4. Press FIRMLY into the tray and place in the pre heated oven for 20 minutes. Allow to cool completely before pouring jam over the top.
6. Add frozen berries to a saucepan and turn to medium heat. Bring to a simmer before adding the remaining ingredients. Stir well for 3 minutes on low heat. Turn the heat off and leave for 10 minutes for the chia seeds to plump up.
7. Using a spatula, pour the chia jam over the cooled base. Spread evenly with the spatula. Cover and allow to cool completely in the fridge.
Slice in desired sized pieces.
Store in an air tight container in the fridge for one week. Or in the freezer for one month.