Sugar Free Chia Jam
- If using frozen berries, allow them to defrost. Mash the berries with a fork until a lumpy puree is created.
- Add the chia seeds, lemon juice, erythritol and water.
- Mix thoroughly & pour into a little jam jar or storage container and place in the fridge to set.
- Once the chia jam has set, mix again to ensure all the berries and chia seeds are evenly distributed.
Oat & Coconut Flour Scones
💚 120g Rolled Oats
💚 28g NKD Living Coconut Flour
💚 45g NKD Living Erythritol GOLD
💚 1 1/2 teaspoons Baking Powder
💚 1/4 teaspoon Sea Salt
💚 40g Coconut Oil (chilled until solid)
💚 125 mL Ice Water
Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
Place the oats in a food processor; process into a fine flour. Add the coconut flour, erythritol, baking powder and salt; pulse to combine.
Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
Cut dough into 6 even circles & transfer to the prepared baking sheet. If desired, sprinkle tops with a bit more erythritol.
Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.
Carefully transfer scones to a wire cooling rack.
Serve warm or cool completely.