Coconut Bread and Strawberry Chia Jam
- 25g Psyllium Seed Husks
- ¾ cup of warm water
- 125g Coconut Flour
- 1 ½ tsp GF Baking Powder
- ¾ tsp sea salt
- 5 eggs
- 3 tbsp Coconut Oil (melted)
- 4 tbsp unsweetened nut milk
For The Strawberry Chia Jam
- a medium punnet fresh strawberries
- 1 tbsp chia seeds
- 2 tsp maple syrup
Mix the psyllium seed husks with the water and wait until it transforms in to a thick jelly (won't take long!).
Put all of the ingredients in to a food processor or blender and whizz round with the psyllium until well combined.
Put in to a loaf tin and smooth the top. Bake at 180 degrees for 40-45 mins until coloured on top and if pieced with a skewer, it comes out clean.
Leave to cool and slice.
This is particularly lovely with yogurt and fruit compote on top for breakfast or as a snack. It could be served toasted, warm or cold.
To Make the Jam - place hulled, cleaned strawberries in to a small saucepan with 1 tbsp water. Heat and cook for 5-10 minutes, mashing with a fork or potato masher until broken down but still a bit chunky. Stir in the chia seeds and maple syrup and leave in the fridge in a jar until the next day. The chia seeds will thicken the jam as they expand so put less or more in depending on the consistency you prefer. Store in fridge for 5-6 days. Add to porridge, scones, ice-cream topping, plain yoghurt topping or anywhere your imagination lets you!