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Chia Seed Ice-Cream (Sugar Free and Vegan)

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Sunday, May 18, 2014

Chocolate-Raspberry Chia Jam




Did you know that you can make homemade jam out of chia seeds?  Every morning I crave toast after my green smoothie.  Gluten free, of course.  Even though I love peanut butter, I have been limiting it because of the aflatoxin mold, which is a carcinogen that peanuts can contain.   While I still eat it occasionally, I try to find alternatives.  My next favorite choice for toast would be Nutella, but I don't need to make that a daily habit! 
I love raspberry jam, and was inspired to make my own from some fresh raspberries I bought the other day.  However, I cook simple things, and canning a bunch of jam is not on my agenda anytime soon!  Enter Chia seeds.  These amazing little seeds absorb up to 9 times their weight in water, turning into a gel.  For that reason, they help to turn fresh fruit into a super healthy jam.   Not only are they full of Omega-3 fatty acids, they also contain magnesium, potassium, and antioxidants.   But I didn't want just any jam, I wanted something as decadent as the Nutella I love so very much.  So this became chocolate-raspberry jam, because hey, cocoa powder has it's own long list of health benefits.  Spread it on pound cake, stir it in yogurt or oatmeal, or just eat it for breakfast.  A piece of toast with this jam and a cup of coffee, what better way to start the day?

Ingredients~
  • 1 6ox. container of raspberries (fresh is best, but frozen works too)
  • 2 Tbsp honey
  • 2 Tbsp water
  • 2 Tbsp cocoa powder
  • 2 Tbsp chia seeds
  • 1 packet of stevia
Directions:
1.  In a small saucepan over medium heat, cook the raspberries, honey, and water for 10 minutes.  Gently smash the berries down with a fork to help break them down. 

2.  Remove from heat, and stir in the cocoa powder, chia seeds, and stevia.  Let cool for about 30 minutes, occasionally stirring so the seeds are all immersed in the jam.  Once it has set up into a jam, store in the refrigerator for up to 1 week. 

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