These Chia Jam Candy Cane Pastries are a fun, simple, and sweet festive treat to make with your little one this Christmas. They look just like mini candy canes but are made from simple vegan puff pastry and a fresh raspberry chia jam that takes only a few minutes to prepare.
They work beautifully as a Christmas morning snack plate, a lunchbox treat for older kids or a cute addition to your holiday party table. For babies following BLW, they are a great, easy-to-hold shape, and you can make them twice the size too if you prefer. They also freeze well, which makes them a great make-ahead option during the busy festive season.
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Candy Cane Pastries
Ingredients
- 1 sheet puff pastry (check your brand is vegan)
- 3 tbsp raspberry chia jam
- 1 tbsp soy milk (or other)
Instructions
- Preheat the oven to 180c/350f.
- Cut the puff pastry sheet in half. Spread raspberry chia jam over one half, then place the second half on top.
- Slice into 1 cm thick strips to make about 14 to 16 canes.
- Hold both ends of each strip and twist to form a cane shape, and place on a lined baking tray. Repeat for all canes.
- Brush the pastry lightly with plant milk.
- Bake for 15 to 18 minutes until golden.
- Serve warm. For older kids you can add a dusting of icing sugar or coconut (avoid sugar for children under 12 months).
Storage
Store leftovers in the fridge for up to 3 days. Freeze after baking for up to 3 months. Reheat in the oven or airfryer for 5 minutes at 180c
Raspberry Chia Jam
Ingredients
- 250 g raspberries (fresh or frozen, can use any berry )
- 2 tbsp chia seeds
- 1 tbsp maple syrup (Optional if the berries are too sour. Omit for babies under 12 months.)
Instructions
- Warm the berries in a pan over medium heat until the juices release and become bubbly. Gently mash with a spatula.
- Remove from the heat and stir in the chia seeds. Leave to thicken for 10 minutes. It will set more as it cools. Note: for a smooth jam, you can blend it.
- Transfer to a jar and store in the fridge for up to 5 days.
Storage
Store in the fridge for 5 days or freezer for 2 monthsDid you make this recipe?
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