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As I lately have a little time, I had been browsing on the internet last week. Trying to get new, interesting ideas, inspirational dishes that I've never tasted before, to impress my family with. Looking for quite some time yet could not find lots of interesting stuff. Just before I wanted to give up on it, I discovered this delightful and easy treat by chance. The dessert seemed so mouth-watering on its photos, that called for prompt action.
It had been simple enough to imagine just how it's created, its taste and just how much my husband will love it. Mind you, it is quite simple to keep happy the man when it comes to treats. Anyway, I went to the page: Suncakemom and used the detailed instuctions which were combined with great pics of the process. It just makes life much easier. I can imagine that it's a bit of a inconvenience to shoot snap shots in the midst of baking in the kitchen as you will often have sticky hands and so i seriously appreciate the time and effort she devote to build this post and recipe easily followed.
That being said I am encouraged presenting my own recipe in a similar fashion. Many thanks the idea.
I had been fine tuning the initial recipe create it for the taste of my family. I must mention it turned out a terrific outcome. They prized the flavour, the overall look and loved getting a delicacy such as this during a hectic week. They quite simply requested lots more, many more. Hence the next occasion I'm not going to commit the same mistake. I am likely to twin the amount to keep them happy.

Many Thanks to suncakemom for the delish recipe.

Among my go to” breakfasts is whole-wheat or multi-grain toaster waffles with some PB&J at the top sprinkled with some chia seeds. Or sometimes instead of the store-bought I'll make up a batch of whole-grain pancakes and freeze them for my own toaster pancakes. It's a nice mix of protein, fat and carbs that gets me going and carries me through the bulk of the morning to when I have some fresh fruit for my morning snack.
What I don't take care of though, is all the sugar that is in the store bought jams and preserves, and personally I do not want to use the ones made with artificial sweeteners. I have always felt that fruit has a lot of sweetness for me without adding sugar. I'm not much into canning, but I figured there had to be a way to make a nice fresh fruit spread of my own without adding sugar or other sweeteners to it, and sometimes even using pectin (which may have sugar in it as well).
I possibly could make fruit butter, similar to apple butter, where you bake the water out of apple sauce to get it to thicken up, but that would get a bit time consuming so I wanted a different way to thicken it up. Well remember those chia seeds I sprinkle on top? Why not put those in the fruit? See chia, like flaxseed, is high in fiber. When you put them in water they start soaking up that water, binding it, making a sort of gel like substance. Gel… jelly…? Why not? And so i gave it a try.
My first batch was a pound of blueberries. I put them in a saucepan with the juice of one lime. I needed a little bit of liquid to get things going as I heated the berries up, and while I could have used lemon juice… I prefer lime, and I thought it their zing would complement the blueberries better. With respect to the fruit, I suppose orange juice would work well too.
I heated the blueberries up just to a warm simmer and let it go for a few minutes to soften up and start drawing more of their liquid out, then started mashing them up with a fork. You could also transfer it all to a food processor and CAREFULLY (this stuff is hot, mind you), pulse until pureed a bit. Then pour in to a medium sized bowl and add four tablespoons of chia seeds. Stir them in and allow it to sit to cool down. If you use blackberries or raspberries, you might strain them through a sieve to get the seeds out. The chia seeds wind up looking like what you would get with such berries, nevertheless they are a lot more edible.
Between cooling off and the chia seeds doing their thing, you'll get a pleasant bowl of spreadable fruit packed with vitamins, fiber and omega 3 action.
The 1 pound of berries I used made about two cups, I stored it in a mason jar in the fridge and it should last in there a couple months just fine. You could try freezing some aswell.
This second photo is some I simply made tonight using a 12oz bag of frozen cherries, only huge difference in the recipe is I only used 3 Tbsp of chia seeds… so when you make your own, figure about 1 Table spoon(s) chia seeds for every 1/4 pound of fruit. I can't wait until summer and farmer's market time to try this out with all type of different fruits. And if you ever replenish on fresh fruit when it's in season (and cheap! ), this can be a great way to use some of it up or as a way to save yourself space in the freezer.
7 Ways to Improve the Ultimate Pizza Pie Dough-Free - Kitchology, Inc says:

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