Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

Mini Dutch Puff Pancakes with Peach Compote Featuring NECTRESSE All-Natural Sweetener

This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

For many, consuming less sugar is a key factor in maintaining one's health.  I've always been hesitant, however, to develop recipes containing artificial sweeteners because, well, they're artificial.  So, I was very excited when I was asked to try out a new all-natural sugar alternative -- NECTRESSE™Sweetener NECTRESSE™ is the only 100 percent natural, zero calorie sweetener made from the goodness of real fruit!

NECTRESSE™ is the perfect sweetener for those desiring to limit, cut, or eliminate sugar from their diet.  NECTRESSE™ has zero carlories and is 100% natural.  It's derived from the monk fruit, a small green melon that hails from a remote mountain area in Asia.  But frankly, all that wouldn't matter a lick if it didn't taste good.  

Unlike many sweeteners on the market, NECTRESSE™ isn't a powder.  The tiny crystals have the same mouth-feel as granulated sugar.  On the tongue, the flavor is similar to a raw or unprocessed sugar. With the just the right amount of sweetness and no after-taste, a single packet of NECTRESSE™ was perfect in my morning coffee.

Having passed the palette and coffee tests, it was time to see how NECTRESSE™  held up in baking.  Instead of using sugar for one of my favorite childhood breakfast recipes, I used NECTRESSE™ sweetener in my Individual Dutch Puff Pancakes with Peach Compote for an all natural sweet taste without all the calories of sugar.  My family loved it and so did I.  No one could tell that I hadn't used regular sugar.  So, the verdict is that baking with NECTRESSE™ is easy (each packet provides the same sweetness as two teaspoons of sugar) and tastes great!

Curious about NECTRESSE™?  Want to see what Monk Fruit looks like?  Here's what NECTRESSE™  Sweetener spokesperson Lisa Ling has to say about why she loves it!
Of course, when it comes to food, tasting is believing, so you'll want to try NECTRESSE™ Sweetener for yourself.  Visit HERE to sign up for a free sample!

You can find more information, free recipes, and keep up to date with NECTRESSE™ by becoming a fan of their Facebook page.

Growing up, Sundays meant my dad's Dutch Baby pancakes with fruit compote.  With this sweet childhood nostalgia in mind, I used replaced the sugar in my dad's recipe with NECTRESSE™ and made individual size puff pancakes with an easy peach compote.  Dutch  Pancakes are an easy and delicious breakfast.  They don't require any special equipment or cooking skill.  They take less than 5 minutes to put together and bake up in a way that I always considered kind of magical!

Just look how nice and light they are!
Individual Dutch Puff Pancakes with Peach Compote
(makes 12)

For the Dutch Baby Batter
6 Tablespoons salted butter
4 large eggs
1 cup all purpose flour
1 cup lowfat milk
1 packet NECTRESSE™ No Calorie Sweetener

For the Peach Compote
3 Large peaches, peeled and diced
3 packets NECTRESSE™ No Calorie Sweetener
1/2 cup water
pinch of cinnamon

Preheat oven to 425º F

Step 1:  Cut butter into 12 even pieces.  Put one piece in the bottom of each section of a non-stick muffin tin.  Put pan on the middle rack of the oven.  While butter is melting, prepare the batter.

Step 2:  In a blender, add eggs, flour, milk and sweetener.  Blend on high speed till smooth (about 20 seconds).

Step 3:  When butter is bubbling in the muffin tins, pour batter from the blender into each cavity (about half-way).  

Step 4:  Bake for 22-25 minutes, until pancakes have puffed and are golden brown.

Step 5:  While pancakes are baking, prepare the peach compote by placing all the ingredients in a small saucepan and cooking over medium heat, stirring constantly, for 5 minutes, until peaches are soft and most of the water has cooked-off.  Set aside.

Step 6:  Remove pancakes from oven and place pan on a cooling rack.  With a butter knife or small offset spatula, pop the pancakes out of the pan and on to a serving plate.  Serve immediately with warm compote.

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