Blackberry Chia Jam Almond Loaf- Vegan

I have baked another loaf! It is starting to become a little of a signature dish on my page! I just love the convenience of the bread/loaf tin and I have many recipe ideas for some yummy loaves.

Yesterday was a runny Sunday and there is nothing better to do than baking on a day like this. I have been craving some chia jam and I thought I would make blackberry chia jam as blackberry jam used to be my favourite. If you haven’t tried chia jam before I highly recommend you try it and not just for the loaf. it is delicious on toast and on porridge too!

Apart from baking I have been busy searching for a new home in our new town but so far no luck. We have meet a few lovely mums and kiddies so far and the twins are enjoying their new life. They have really progressed with their vocabulary (in both French and English) lately.

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Blackberry Chia Jam and Almond Loaf:

Blackberry chia jam:

1 cup of fresh or frozen blackberries (I used frozen sadly)
1 tbsp of maple syrup (more if needed)
1 tsp of vanilla essence
1 tbsp of water
1 tbsp of chia seeds

In a pot, cook the blackberries with the water on medium heat until they become soft.
Crush them with the back of a spoon and add in the vanilla, maple syrup and chia seeds. Turn off the heat and leave to set in a jar.

Loaf:

1 cup of wholemeal (whole-wheat) flour
1/2 cup of quick oats
1/2 cup of almond meal
1 cup of nut milk
1/4 cup of stevia or sweetener of your choice
1 tsp of vanilla essence
2 1/2 tsp of baking powder
1/2 tsp of apple cider vinegar
1/3 cup of chia jam

Preheat your oven to 175 degrees Celsius and line a loaf tin with baking paper.
In a bowl mix the nut milk, baking powder and apple cider vinegar. Leave for a minute.
Add in the flour, almond meal, oats, sweetener and vanilla.
Mix all together and pour into your tin.
Top with dollops of chia jam and mix through with a knife.
Cook for 45-60 minutes at 175 degree.

I tried to make some swirls but failed. Maybe you will have better luck than me!