Chia Berry Squares

Rich in glycine, protein, Vitamin C, calcium, potassium, iron and choline these chia seed berry squares are extremely healthful for you during pregnancy. Glycine is a “conditionally essential” amino acid during pregnancy, meaning you must obtain it from your diet to provide enough to support the growth of your baby’s skeleton, teeth, internal organs, hair, skin, and nails. Glycine is also necessary to support your stretching skin, growing uterus, placenta, and to help your circulatory system adapt to the demands of pregnancy. This recipe was created by Pete Evans’ wife Nicole.

| Makes 20 Squares |

Ingredients

2 tbsp powdered grass-fed gelatine

800ml coconut cream

200g chia seeds

Zest of ½ lemon

400g mixed fresh or frozen berries

Method

Line a 20cm x 30cm baking tin with baking paper.

Place the gelatine in a small bowl. Add four tablespoons of water and set aside for five minutes to allow the gelatine granules to soften and expand.

Heat the coconut cream in a saucepan over medium heat until just starting to simmer. Remove from the heat, add the gelatine mixture and stir until the gelatine has dissolved.

Pour the warm coconut cream mixture into a bowl, sprinkle on the chia seeds, a little at a time and mix through. Fold in the lemon zest and half the mixed berries and pour into the prepared tin. Smooth the top with a spatula, then sprinkle on the remaining berries. Cover with plastic wrap and place in the fridge to set for four hours.

When the chia slab is firm, remove from the tin and cut into 5cm squares. Place on a platter and serve. Store leftovers in an airtight container in the fridge for one week.