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…

Double Chocolate Brownie Cookies (and they're amazingly gluten-free)

These cookies are so good!
They're chewy and fudgy
Best of both worlds -- brownie & cookie.

For those like my daughter
(with a gluten intolerance)
they're an extra special treat,
because they're gluten-free!

For those who love chocolate
and home-baked cookies,
they're just plain delicious!

After many trials and tests, we've narrowed the source of our daughter's digestive woes to a gluten intolerance.  Therefore, I'm beginning to explore the whole new world of gluten-free cooking and baking.  Yesterday was National Chocolate Chip Cookie Day, and I couldn't help but seize the opportunity to develop a cookie recipe dedicated to my daughter.  She loved them and I hope you will too!

The almond meal provides stability and nutrients, while the rice flour helps keep the cookies light. The coconut does not add a heavy coconut flavor. Rather, it helps add structure to the cookies and imbues a subtle nutty undertone.

Double Chocolate Brownie Cookies
Yield:  approx.. 32 cookies
  • 1 ¼ cups almond meal
  • 1 cup rice flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 2 sticks (1 cup) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 oz. (1/4 cup) bittersweet chocolate chips, melted
  • 8 oz. bittersweet chocolate chips
  • 2 cups shredded coconut

Step 1: In a medium bowl whisk together almond meal, rice flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Step 2: In the bowl of a mixer, beat softened butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Add melted chocolate; mix on low speed until combined.

Step 3: Add dry ingredient mixture to the creamed mixture. Stir on low speed until incorporated. Add coconut and chocolate chips. Stir just till combined and evenly distributed. Chill for 1 hour in the refrigerator.

Step 4: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Scoop dough into 3 TB portions (I used a size 24 scoop, leveled). Arrange 2" apart (I got 12 to a sheet). Keep extra dough refrigerated in-between batches. Bake cookies on middle rack of oven for 10 minutes. Remove from oven and cool on a wire rack before removing from pan. Repeat with remaining batches.

Our favorite way to eat these cookies is warm, although they were excellent with a cold glass of milk the next day as well. Enjoy!

This post has been linked-up with:
Tickled Pink @ 504 Main

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