Make homemade jam with chia seeds
People always ask me what my favorite food is, I think expecting it to be something like a handful of raw kale. While kale and I are bros, the truth is my favorite food is bread.
I grew up in a total bread family too. You know, the kind that asks for more bread at a restaurant...multiple times. When I started to cook, I was actually confused by all the Old World European recipes that called for day-old bread, like panzanella and gazpacho. I kept thinking where do you buy day-old bread?! It had yet to occur to me that some families don't eat an entire loaf in one night and therefore create this thing called "day-old bread."
Of course now that I do cook and try to eat in a balanced way, it's not all bread all the time. But instead of eliminating bread totally, I just try to extract maximum pleasure out of it by buying really good quality bakery bread, often favoring slow-ferments and whole grains and really making a moment out of my bread break.
This week, bread and I whipped up some Raspberry Rose Chia Jam with only 4 ingredients: frozen raspberries, maple syrup, rosewater and chia seeds. Chia seeds are high in omega 3 fatty acids, soluble fiber and are a good source of calcium, magnesium and phosphorus. When combined with a liquid, chia seeds create a gel-like texture that is perfect for mimicking jam. This characteristic also makes chia seeds a great egg substitute in baked recipes: mix 1 tablespoon of chia seeds with 3 tablespoons of water, let sit for 2-3 minutes and then use like you'd use an egg in muffins, bars, etc.
Not a bread lover like me? Here are other things you can do with chia jam:
- add on top of oatmeal (my new favorite use)
- top pancakes or waffles
- add a dollop to yogurt, fresh berries and nuts or granola
- add to banana, almond milk, and hemp seeds to make a quick smoothie or smoothie bowl
- add to homemade bars and bites