Are you having strawberry fever yet? I know I am. Around two months ago, a good friend went to a strawberry farm and brought back around 4 kg worth of strawberries for us. Freshly picked. It was epic awesome. We went strawberry picking in Tassie as well and was so impressed with their spray free strawberries. Asher was even more impressed by how he can pick and eat them.
I love strawberries for many reasons. I like the texture, its’ sweetness, tang and of course one of the most nutrient dense food around. The are probably the lowest sugar/frutose fruits but are filled with phytonutrients and antioxidants.
With the amount of strawberries, I made this chai jam that was perfect for our coconut chia pudding that I made for hubby’s breakfast. Chia Jam is awesome because they are so quick to whip up, using chia seeds as the thickening agent.
I usually have a few tbsp of chia pudding pre work out too. For a toddler like Asher, he would have his chia pudding topped up with 1/2 cup of milk (with 1 tsp of chia seeds). There are times I give him cows milk or almond milk for variety. While chia is full of omegas, fibre and are “good for you”, I think there can be too much of a good thing especially for a toddler and choose to dilute chia seeds with more liquid for easier digestion.
[yumprint-recipe id=’88’] With the little amount of strawberry jam left, and some miracle left over tart (see previous post on my savoury tart) pastry in my fridge, a tart is inevitable. Now, this pastry recipe is a little vague because I used left over pastry from my silver beet tart. One thing with the jam though. I forgot that we are essentially double cooking it when the crumble tart enters the oven. I felt that the strawberry flavour was there but there was a missing strawberry freshness to it. Next time, I would add a few slices of fresh strawberries on top of the jam for that freshness.