4 large eggs
1 cup coconut milk (240 ml / 8 fl oz) – I used Aroy-D
¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
1 cup almond flour (100 g/ 3.5 oz)
½ tsp vanilla powder or 1-2 tsp unsweetened vanilla extract (you can make your own)
⅛ tsp salt
2 tsp ghee or coconut oil for greasing
2 cups fresh or frozen berries: blackberries, raspberries and blueberries (300 g/ 10.6 oz)
1 tbsp powdered Erythritol or Swerve for dusting – I used Sukrin icing
Preheat the oven to 175 C / 350 F. Place all the ingredients apart from the ghee and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt.
Pulse until smooth …
… for just a few seconds. Alternatively, mix in a bowl with a whisk.
Grease a 9 to 10-inch flan dish with ghee and pour in the mixture. Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries). Transfer into the oven and bake for 35-40 minutes.
The pie is ready when the top is golden brown and set. You can also test it by inserting a toothpick in centre. If it comes out clean, the pie is ready. Remove from the oven and let it cool down for 5 minutes.
A batch of Blackberry Chia Seed jam only takes 20 minutes to make and tastes amazing! This will be your new favorite jam recipe!
yield: ABOUT 2 CUPS JAM
prep time: 5 minutes
cook time: 15 minutes
total time: 20 minutes
500gr blackberries, could be frozen berries (approximately 500gr, +/- 50gr)
10-20 liquid stevia drops (depending on how sweet you like your jam)
3 tablespoons chia seeds
1/2 teaspoon vanilla extract
1. In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.
2. Add chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t sitck.
3. Remove the jam from heat and stir in the vanilla extract and stevia. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.
Note-you can sweeten the jam with honey, agave, or another sweetener if you wish or is suggested by nutritionist. You can find chia seeds at most grocery stores. We buy them in bulk from Whole Foods. You can freeze the jam in an air-tight container.