Ingredients

• 3 cups fresh or frozen Raspberries (370 g)
• ¼ cup Maple Syrup (60 mL)
• ¼ cup Organic Chia Seeds (50 g)
• ½ tsp Vanilla Extract

• 2 ½ cups Gluten Free 1-to-1 Baking Flour (370 g)
• 2 ½ tsp Baking Powder (10 g)
• ½ tsp Baking Soda (2 g)
• 2 tsp Sugar (10 g)
• 1 tsp Salt
• ½ cup Unsalted Butter chilled and cut into ¼-inch cubes (113 g)
• 2 Eggs (100 g)
• ¾ cup Buttermilk (180 mL)

Instructions

1. Combine raspberries and maple syrup in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minutes.
2. Add chia seeds and cook until very thick, about 15 minutes. Stir often.
3. Remove from heat and let cool then add vanilla extract. Store excess jam in the refrigerator in an air-tight container for up to 7 days.

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until the texture resembles very small pebbles.
3. In a small bowl, briskly stir together both eggs and buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir until a soft dough forms. Dough will be slightly wet.
4. Turn dough out onto a large piece of parchment paper. Sprinkle lightly with a bit more gluten free flour and roll or pat dough to ½ inch thick. Fold dough in half, then fold in half again. If needed, sprinkle with more gluten free flour then roll or pat dough to 1 inch thick. Cut dough with a 2-inch round biscuit cutter, pressing straight down (don't twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
5. Using your thumb, lightly press a well into the center of each biscuit. Fill with 1 teaspoon chia jam.
6. Place biscuits on the prepared baking sheet. Bake for 15-16 minutes or until tops are golden brown. Remove from oven and cool on the baking sheet for 5 minutes.