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About
| The Cook and Him created this grown-up take on the classic pairing of peanut butter and jam. It's perfect for hot summer days and a brilliant way to celebrate strawberry season. |
This is pure nut-buttery heaven with added crunchy, mellow quinoa puffs, creamy coconut yoghurt and homemade super-easy low-sugar strawberry jam. It makes a perfect breakfast, lunch or dessert.
The recipe was developed with the very first British-grown Chia Seeds, the result of five years of crop trials and selections. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn. These versatile and nutritious seeds are delicious sprinkled on salads, added to smoothies or in baking. They make a great vegan egg replacement too. If are using chia seeds in recipes that don't require cooking, we recommend you toast them lightly before use. Not only does this add a beautiful toasted flavour, but it also ensures that our unpasteurised seeds are safe to eat.
Serves 4
IngredientsStrawberry Jam:
Vanilla Chia Pudding:
Peanut Butter Chia Pudding:
To Serve:
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Method
To Serve:
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Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
This festive relish from nutritionist Lucy Willamson combines vibrant British berries (any left in your freezer from summer?) with chia seeds and walnuts for a naturally rich texture and just enough sweetness.
A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
