Let’s appreciate the deliciousness that is peanut butter and jelly sandwiches for a second. PB&J toast was my favourite after school snack as a kid. Being an adult and all now, I no longer eat unhealthy sugary jam spread over Skippy’s, but that hasn’t stopped me from having peanut-buttah-jellay in my life.
The difference now is that I buy organic nut butter that has no nasties in it (or I make my own) and I top it with this refined sugar free chia seed jam that I whip up in five minutes! It’s every bit as wonderful as my childhood memories of it.
CHIA SEED JAM
2 cups raspberries and blueberries
1-2 tablespoons lemon juice, from half a lemon
3 teaspoons coconut sugar
2 tablespoons unsweetened apple sauce, optional
1 teaspoon vanilla extract, optional
2 tablespoons chia seeds
In a small saucepan over medium heat, combine the berries and lemon juice. As it starts to heat up and bubble, use a spatula or spoon to smash the fruit to break it down a bit.
Add the coconut sugar, apple sauce and vanilla (if using) and stir again. Add the chia seeds and give it a quick stir and then remove the pan from the heat and let it set for about 5 minutes. Allow it to cool before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks.
Are you a PB&J fan?