wild mulberry + chia biscuits | V + GF

wild mulberry + chia biscuits | V + GF

{ video recipe for the galette at the end of the post }

Back when I was little, there was this mulberry tree standing proud in one corner of my art school yard. The other kids and me would rush to it as soon as it was break time, to pick some of the plump fruits and stuff our faces. Of course when dad would come to pick me up I’d proudly show him my stained little hands. Purple stained hands with oil pastel smell, a nice combo, isn’t it?

Anyways, I haven’t had a single mulberry in ages. I think I picked a few when I found a mulberry tree during one of my solo walks outside Brescia, where I used to live as a uni student. But other than that, and despite the abundance of mulberry trees I’ve come across when walking my golden retriever Molly, my hands have been stain-free for quite a long time.

Side note: Molly didn’t stay stain-free, tho. She often ends her walks with blue stained spots here and there.

a basket full of berries from the mulberry tree

I’ve already said this, but the blog somehow changed my perspective about food. This year, I’ve been wanting to pick sour cherries from the trees behind my block. The mulberries that I ended up picking. And I’m longing for blackberry season to come. Everything is seen from the camera’s perspective!

mulberry closeup

Speaking of foraged fruits, I’ve been having this idea whirling in my mind for a fair bit. There are tons of forgotten, naturally occurring fruits here in Italy. They are the less fruitful cousins of the varieties we buy in supermarkets. Say they maybe are less sweet, smaller, and imperfect if compared to the industrial standards. But they sure have a story behind, and heaps of traditional recipes, treasured in someone’s grandma’s recipe book.

Well, I want to discover these fruits. And the remedies, recipes and such, related to them. In my ideal world, I would travel my homeland in search of those weird varieties, listen to nonnas sharing their family recipes, and publish them in a heartfelt little book, before nobody is able to recognise and use those fruits anymore. Do I dream too much?

For now, I will content myself with what I have around, and keep dreaming and shaping the book in my mind, so that when the right time comes, I’ll be ready.

foraged mulberry in a basked

I probably should not tell you the thing I’m about to write, but still. Life and cooking aren’t always perfect. The thing is, these biscuits were supposed to be half-moon pockets filled with jam. I wanted them to be gluten free as well. But I forgot to buy either psyllium husk or xanthan gum, so there was not enough structure for the dough to be pliable. Eventually, I decided to leave the biscuits round, move them as little as possible, and add a spoonful of jam right on top.

preparing mulberry jam biscuits

Since I had a bit of dough leftover, I baked plain biscuits the day after, and I noticed that the overnight rest did good to the dough. The resulting cookies had no cracks whatsoever!

Long story short, a binding agent is not strictly necessary for this recipe. If you choose to include it, make sure to adjust the amount by following the package directions, or you might end up with an odd consistency.

amaranth flour dough for biscuits

This time I experimented with a flour that was new to me, although I’ve seen quite a few people baking gluten free goods with that variety. The flour I am referring to is milled from amaranth. If you’re new to it, amaranth is a small pseudocereal grain, meaning it is not technically a grain like rice, wheat and such. It counts a whooping 8.000 years worth of farming, dating back to the Aztec society!

This little grain is full of nutrients but free from gluten. Amaranth flour has a peculiar aroma, and the baked goods do inherit that, resulting in a slightly nutty flavor. I’m so excited to experiment more with amaranth flour! See, I’ve just bought a bag of guar gum to get myself ready for the big event. Aka gluten free bread. Hopefully.

Back to the recipe. The mulberry jam is more of a compote than an actual jam. It only counts three ingredients: freshly picked mulberries, maple syrup, and chia seeds. This way you’ll have extra fiber and a nicely thickened compote. Oh, and a splash of water to make sure nothing sticks before the juices are released. I cooked it for a bit, just until the fruits start to break down and the water is absorbed. Once you add chia seeds to the cooked fruits, the compote is basically done. Allow a short rest to let the little seeds soak up and thicken the juices, rolling the dough out in a flat sheet in the meantime. Cut out the biscuits, and you’re ready to bake!

mulberry biscuits ready to be baked

These biscuits are best consumed straight away. If you can’t go through them all in one sitting, I’d suggest to bake them plain. They’ll make for a delicious tea treat!

Lastly, I’ll leave the video I filmed for this recipe down below. This time I forced my sister was so kind to help me out, and you’ll see her in the first frames. And here’s the video I filmed when baking them. I like to call those video tales of food, as they’re not technically recipe videos. My aim here is to capture the feeling of the recipe, and the spontaneous gestures behind the cooking process. Hope you’ll enjoy these creations! The next one is going to be a collab sort of thing. As a sneak peek I’m telling you this: we’ll have Rocio (actually, one of her recipes) from Veggieboogie on the channel!

If you have any tip, suggestion, critique, or just to say hi, feel free to drop me a line!

I’d love to connect over on instagram, or pinterestbloglovin’food52, and YouTube. Let’s be friends!

Until the next time,

xx chiara

chia seeds and mulberry chia jam

baked mulberry biscuits

wild mulberry + chia biscuits | V + GF
prep time
15 mins
cook time
20 mins
total time
35 mins

Mulberry trees are in full bloom now, so let's take advantage of it and forage them to top off some gluten free amaranth biscuits!

This recipe is refined sugar free, vegan, and naturally gluten free, thanks to amaranth flour.

course: breakfast, dessert / treats
Keyword: amaranth flour, gluten free, healthy, mulberry, vegan
ingredient list
for the biscuits dough:
  • 60 g amaranth flour
  • 80 g brown rice flour
  • 30 g coconut oil, liquid
  • 2 tbsp maple syrup
  • cold water, as needed
  • a pinch salt
  • 1/2 lemon, zested
  • 1/2 tsp baking powder
for the mulberry chia jam:
  • 250 g fresh black mulberries
  • 1/2 lemon, juiced
  • 1 tbsp maple syrup, more if needed
  • 1 tbsp chia seeds
Prepare the mulberry chia jam.
  1. To a pot, add all the ingredients for the jam but the chia seeds.

    Cook on medium low until starts to bubble. Lower to the minimum and simmer, mashing occasionally with the back of a fork, until the fruit is nicely broken down and the juices are almost evaporated.

    Once cool, add chia seeds and place in the fridge to thicken. 

Work on the dough.
  1. Combine brown rice and amarant flour in a bowl, together with baking powder, lemon zest and salt.

    Make a well in the middle and add melted coconut oil and maple syrup. Work in into the dry ingredients with a fork until sand-like consistency. Slowly add cold water, one tbsp at a time, until the dough comes together.

    Wrap in cling film and cool in the fridge for at least one hour.

Assemble and bake.
  1. Preheat oven to 170 C.

    Roll the dough in a flat sheet, approximately 3 to 4 mm thick. Cut round biscuits and carefully place them on a parchment lined baking sheet.

    Place a spoonful of mulberry jam on top of each cookie and bake for 15 minutes, or until the edges are golden brown. 

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