Love jam but hate the sugar?
This is Gordy's favourite breakfast. Did he notice that I switched his expensive fancy french strawberry jam with my chia strawberry jam? Nope. He ate the whole thing and then made another.
Strawberry Chia Jam
- 2 cups strawberries, chopped in half
- ¼ cup maple syrup, more or less to taste
- 2 Tbsp Chia Seeds
- Splash of water
- Clean strawberries and cut in half.
- In a saucepan over medium-high heat add the berries and maple syrup,(depending on the sweetness of your berries you may need more or less maple syrup).
- Bring berries to a slow boil and simmer for about 10 to 15 minutes or until the fruit begins to thicken. (I sometimes use my potato masher to squish the berries).
- This is a good time to taste the jam and adjust for sweetness.
- Add the chia seeds and stir and continue cooking for another 2 minutes. Remove from heat and let the jam sit in the pan for about 10 to 15 minutes.
- Pour into a jar, cool and store in the fridge.
- As the jam cools it will thicken more, so don't worry if it does not seem to be the right consistency.
- Try making this recipe with blueberries or any other fruit you like.
I tired making in my Blendtec but it did not work, so I tried my 34 year old Cuisinart and guess what - it worked perfectly.
- 3 cups almonds
- pinch of salt, (optional)
- Put almonds into food processor, (use the 'S' blade).
- Pulse the nuts, you will have to stop the processor to scrape the nut butter down the sides as needed.
- This will take about 10 to 12 minutes, for the almonds to release their oils.
- Add the salt.
- Process again until the almonds become smooth and you have almond butter.
- If your processor gets to warm just stop for a few minutes and then start processing again.