Raspberry Chia Jam
Warm toast, fresh from the oven with melted butter and a dab of sweet jam was a go to in my house growing up. I didn't think much of the sugar content, processing byproducts, or pesticides lurking in the jar. As I grew older I began to make different choices with my health in mind. However, sometimes there is a real craving for a crispy piece of toast with jam and I was determined to make a delicious healthy alternative.
Chia seed jam has a similar texture and flavor to conventional options however it contains whole, nutrient dense, fruits, anti-inflammatory chia seeds, and the added sugar is always optional!
Due to the availability of fresh produce, I chose to use frozen raspberries instead of fresh. In the winter, when I can no longer run down to the farm stand, frozen berries are a more nutritious option because flash freezing locks the nutrients in.
Chia seeds are a great plant-based source of anti-inflammatory omega-3 fatty acids and contains soluble fiber to promote regularity, hydration, and the elimination of excess cholesterol and toxins.
Sweet potato toast is a fun alternative to bread. It comes packed with vitamin A, fiber, and antioxidants. Simply bake thin slices in the oven at 450 degrees for 15 minutes.
Raspberry Chia Jam
3 Cups Frozen Organic Raspberries
1 TBS Fresh Lemon Juice
2 TBS Filtered Water
1.5 TBS Chia Seeds
Splash Vanilla Extract
Pinch of Pink Salt
Optional: 2 TBS Maple Syrup
Add raspberries, water, lemon juice, and if using, maple syrup, to a saucepan. Over medium heat, bring to a boil.
Be sure to constantly stir to break up the berries, roughly 10 minutes.
Add chia seeds and stir until thick, about 8 minutes. Let cool and add vanilla and salt. Place in an airtight container and cool in the fridge for 2 hours. This will give it that jelly texture! Store in the fridge for up to 3 weeks
Lastly, feel free to experiment with other types of berries and flavorings!