Raspberry Chia Seed Jam
My love for things on toast or rice cakes or crackers is pretty obvious and I am sure you are quite aware of the obsession by now. Every morning I try to switch up my breakfast routine but usually stay within a realm of something toasty or crunchy topped with something creamy or rich that embodies ample amounts of protein/fiber to get me through the day (or until lunch, rather). It is most often a brown rice cake with almond butter, sliced banana, and a drizzle of honey. Sometimes I go the savory route and switch it up to smashed avocado with a hard boiled egg topped with salt and red chili flakes. Both are SUPER delicious and keep me feeling full for up to 5 hours, when I can usually take my lunch. My newest infatuation though, involves this recipe for raspberry chia seed jam. The jam is slightly sweet yet mostly tart and is chalk full of fiber (thanks to those little vitamin-packed chia seeds!) and pairs stunningly with creamy almond butter. It takes all of 5 whole minutes to prepare and is so ridiculously easy there is really no reason for you not to make it. Introducing your new favorite morning habit…you’re welcome!
- 1 cup frozen raspberries (or any mix of your favorite frozen berries)
- juice from 1/2 lemon
- 1 TBSP honey (or more if you like it a bit sweeter)
- 2 TBSP chia seeds
- In a saucepan, over low heat, combine the berries, lemon juice and honey. Using a fork, smash the berries down so that they become a jam-like consistency. Once they have broken down, remove from heat and add the chia seeds and mix well to combine. Pour into an air-tight container and refrigerate for at least an hour. Store in the fridge for up to a week.
- The recipe yields about 1 cup prepared jam.