Raspberry + Vanilla Chia Seed Jam
This Raspberry + Vanilla Chia Seed Jam has only 4 ingredients and ZERO added sugar. It pairs extremely well with almond butter and, of course, everyone's ultimate fav; peanut butter.
I've been on a serious toast addiction.
I've been trying eggs on toast, cashew butter on toast, goat cheese and toast, and the BEST combo in the history of combo's..... avocado + toast
Check Out My Avocado Toast Bites HERE
Toast is my jam, yet the ironic thing is I had yet to create a healthy jam until now.
Trying to find a healthy jam or jelly at the grocery without any added sugar was impossible....at least in the nooks and crannies of Bozeman, Montana. So I thought why not make my own.
My favorite peanut butter and jelly sandwiches growing up were always Skippy Smooth & Creamy PB paired with Smucker's Raspberry Jelly. To. Die. For.
I wanted to recreate a healthy jam that would rival those school day lunches; one with minimal ingredients, zero added sugar, and that would last for a while in the fridge.
That's when my Raspberry + Vanilla Chia Seed Jam came to life. Enjoy!
INGREDIENTS
- 1 c fresh raspberries (or 1 small flat)
- 1 tbsp raw honey
- 1 tsp coconut oil
- 2 tbsp chia seed
- 1 tsp vanilla extract
DIRECTIONS
Place raspberries in small saucepan over med-low heat. Gently smash raspberries with spoon as they begin to warm. Add in honey and coconut oil, stirring continuously until melted and well combined. Remove pan from heat and stir in vanilla. Let cool for 5 minutes. Meanwhile, place chia seeds in small jar. Once raspberry sauce is cool, pour over chia seeds and mix thoroughly. Let cool another 5 minutes before covering with lid and placing in fridge. May need to add a little water to thin mixture. Will keep in fridge for about 10 days.