This gut- loving jelly slice is a great sweet but healthy treat to have on hand for those mid afternoon or evening cravings. They aren't at all hard to make and are filled with wholesome fats, antioxidants and contain no grains or refined sugars.
I'm such a sucker for sweet treats. So much so, that often when I make a batch of anything I have to make it 2 or 3 times just to get a photo in before I half eat it! This jelly slice was no different. This was batch number 3.
The crumbly biscuit like base is to die for. It tastes like something my Grandmother would have made, only a healthier version. It's made from tapioca and buckwheat flour making it gluten free and is slightly sweetened with a little maple syrup.
The delicious fruity jelly topping is made from the gut-healing wonder food, gelatin. Gelatin isn't just a gut-loving food! It has a host of other wonderful benefits too. It improves skin health, protects the bones and joints, builds muscle, is a natural mood booster and sleep enhancer, and of course my favourite benefit is its ability to heal and seal the gut lining.
When buying gelatin, we are not talking about the cheap commercial brands you can buy at the supermarket. You want a quality organic or pasture-raised brand. My favourite brand is Changing Habits gelatin powder which is 100% organic and free of hormones, antibiotics or chemicals potentially found in other brands.
On another note, don't let the amount of butter in this recipe scare you off. Grass fed organic butter is actually an incredibly healthy food with many health benefits. Healthy fats are an essential part of a good diet and thankfully butter is one of them (phewww). Along with gelatin, butter is also a gut friendly food (if you can tolerate dairy). It contains butyric acid, a short-chain fatty acid which is actually vital for a healthy gut function.
REAL BUTTER IS GOOD FOR YOU. The only thing better than butter is more butter.
Blueberry Chia Jelly Slice
(Makes approx. 20 squares)
150 g organic butter
3/4 cup tapioca flour
3/4 cup buckwheat flour
1/2 cup desiccated coconut
2 tbsp pure maple syrup
Blueberry Chia Jelly
2 tbsp grass fed gelatin powder
1 cup frozen blueberries
1/4 cup + 2 tbsp. pure maple syrup
2 tbsp chia seeds
1 tsp vanilla powder
1/4 tsp sea salt
Preheat oven 180 degrees Celsius
Combine all base ingredients into a food processor and mix well.
Press into a lined baking tin (24 cm x 24 cm) and bake for 15-20 minutes or until slightly golden.
To make the jelly filling, 'bloom' the gelatin by stirring it into 1/3 cup water until dissolved. Allow to sit for 5 minutes.
Meanwhile, place blueberries, maple syrup, chia seeds, vanilla and salt in a saucepan with 1 cup of water. Heat the pan until mixture begins to bubble.
Reduce heat and stir gelatin into mixture until dissolved.
Place all ingredient into a blender and blend until smooth.
Pour jelly mixture over the base and refrigerate.
Once set, cut in squares to serve. Keep in fridge.
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