I like to think of myself as a generous person. Especially when it comes to sharing food. I express so much through baking and cooking for others. It’s not self-less though, as I take so much pleasure in seeing them enjoy what I have made.
However, there are times when I’m not so keen on sharing, like with this recipe. The recipe only makes 8-10 mini muffins depending on your pan. And having just 1 is certainly not enough! They are grain-free, naturally sweetened, with good fats and protein from the nuts, chia seeds and egg. They are sweet enough for desert, but also healthy enough for an on the go breakfast.
The chia jam is so simple to make and should always be in your fridge to use like you would use any other jam. Use the jam on your morning oatmeal, or almond butter toast, or even in these oatmeal cookies. Chia seeds is one of the most popular superfoods at the moment – rich in nutrients and helps boost your energy.
Macadamia Raspberry Chia Minis
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1 cup or 100g roasted salted macadamia nuts
1/2 cup date sugar
2 tablespoons date syrup
1/8 teaspoon baking soda
pinch of salt
1 teaspoon vanilla extract
1 egg, at room temperature
3/4 cup frozen raspberries (100g), defrosted
1/2 tablespoon honey
1 tablespoon chia seeds
Pre-heat the oven to 350F or 160C. Line a mini muffin pan with 10 liners.
Make the chia jam by blending raspberries and honey in a small blender. Add the chia seeds and blend until fully incorporated. Transfer to a glass jar. Set aside to thicken. You can keep the jam in the fridge for up to a week.
To make the muffins, place the nuts in a food processor. Pulse until finely ground. Add the date sugar, date syrup, baking soda, and salt. Pulse until mixed. Add the egg and vanilla. Pulse until well mixed, scraping down the sides if needed.
Scoop about half a tablespoon into each muffin case. Add a teaspoon of the jam, then distribute the remaining macadamia batter on top. Decorate with some chopped macadamia nuts.
Bake for 15-mins until tops are firm and golden brown. Let cool on a rack before enjoying.