We’ve been trying to keep away from sugar, especially in processed forms like from packaged foods. It’s difficult to do given sugar’s addictive qualities, but one thing we’ve managed to cut from our grocery list is jelly/jam/preserves. This sweet spreadable stuff is packed with added sugar.
But sometimes you have a taste for something… When that happens, I say do your research and then make a healthy substitute!
Strawberries were on sale today and so I got the inspiration to make my own raw chia seed jam. This recipe is so simple and way healthier than the sugar packed jam we were used to buying at the store. Keith eats peanut butter and jelly everyday for lunch, but since we stopped buying jelly a few months ago he’s been eating peanut butter and banana. It’s a classic in its own right, but I remembered I had read a recipe for raw jelly by This Rawsome Vegan Life…her jelly recipe goes with some tasty looking bars and is more minimal than my version. Since I didn’t make the bars I can’t comment on them (besides that they are visually beautiful), but my version of the chia seed jam came out great. I love a simple recipe that inspires me to pop into the kitchen and whipped up something new.
- 1 cup strawberries
- 2 tablespoons water
- 4 tablespoons chia seeds
- 1 pinch of salt
- Add strawberries and water to food processor.
- Pulse on high until desired smooth consistency, don’t over blend.
- Stir in chia seeds and salt.
- Refrigerator overnight.
This will keep for a 2-4 days in the refrigerator and will make more than a few lovely peanut butter and jelly sandwiches without any added refined sugar!
No added sugar, homemade, vegetarian, and gluten free, smiles all around out this way.
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