Blueberry Jam – Confiture de Myrtilles

Ingredients:

3 cups blueberries

1 cup sugar or maple syrup or sweetener – to taste

1 tsp vanilla extract

2 Tbsp chia seeds

Put the blueberries, vanilla extract and sugar in a medium pan over medium heat, mix well. Let this boil for 15 minutes, then let it cool down.

Add the chia seeds, stirring well and let rest a few hours. Put in glass jars and refrigerate for up to 3 weeks.

You can make this jam with raspberries, strawberries, cherries with almond extract or plums. You can add the juice of a lemon for the flavor and to keep the color vibrant.

Very good on toasts, or ice cream! and can be done sugar free with your favorite sweetener.

Bon appétit !

Far Breton – Prune Cake

Very popular cake from Brittany. Can be served warm or cold in the baking dish. Excellent for breakfast!

Ingredients;

11oz prunes – pitted is easier – about 25

2 cups milk – I like almond milk

3 eggs

1/2 cup sugar

2/3 cup GF flour

1 tbsp of alcohol or 1 tsp of vanilla extract, optional

Soak the prunes in warm water for a few hours if they are dry. You can flavor the water with a tbsp of alcohol or a tsp of vanilla extract.

Preheat the oven to 350F.

Combine the eggs and sugar in a bowl, mix well.

Add the flour, mix, then add the milk.

Butter a 10″ oven-proof dish. Drain the prunes if needed and arrange them in the dish. Cover with the batter and bake for about 50 to 60 minutes until golden brown.

Bon appetit !