Chia Seed Jam
This Chia Seed Jam is easy to make in just 10 minutes with fresh or frozen berries, chia seeds and naturally sweetened with maple syrup. Enjoy some on your favorite toast, a yogurt bowl or by the spoonful! Naturally gluten-free, vegan, dairy-free, refined sugar-free, paleo with low carb and keto options.
Ingredients
- 1 1/2 cups raspberries , fresh or frozen. Or use preferred berries of choice. Sliced strawberries, blueberries or blackberries all work great.
- 1 ½ - 2 1/2 tbsp maple syrup or preferred liquid sweetener (use more or less to taste)
- 1 tsp fresh lemon juice
- 1 1/2 tsp chia seeds
- pinch sea salt
For the optional Sandwich
- 2 slices of rustic Sourdough , (or crusty rustic loaf of choice - we like bread srsly, awg bakery, California country gal or base culture for gluten-free / grain-free), toasted
- Sliced bananas , (sub peanut butter or any nut / seed butter)
- Tiny pinch of cinnamon
Instructions
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In a pot / saucepan, add the berries, maple syrup and lemon and bring to a full boil, then reduce the heat to a gentle simmer and cook for 5 minutes, or the raspberries have softened. Use a fork or wooden spoon to gently mash down the raspberries, then stir in the chia seeds. Continue cooking until the mixture thickens, about 2 - 4 minutes.
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Remove the pot / saucepan from the heat and allow the raspberry mixture to cool for at least 10 minutes. Stir in the vanilla extract and sea salt.
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Transfer the jam to a small jar and refrigerate at least 2 hours before using. Store in a sealed jar for up to 3 weeks.
For the optional sandwich
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Toast bread until golden and add both slices on a large plate or platter to fit both slices. Spread the raspberry jam on one slice of bread. Spread some nut butter evenly on the other sliced bread. Top the nut butter with some sliced bananas and sprinkle with a tiny pinch of cinnamon. Take the raspberry jam slice and place on top of the banana / nut butter slide to close the sandwich. Cut the sandwich in half and show the inside of the sandwich and enjoy.