Chia seeds fall into the superfood category, and for good reason. These little seeds pack major protein punch, they are high in fibre, and they absorb ten times their weight in water, keeping you full for longer.
I sneak chia seeds into my smoothies, baking, into dressings, bliss balls, and into my overnight oats. And, if you haven’t tried making your own chia jam, here’s your chance.
This jam is sweetened naturally with maple syrup and berries, thickens up nicely without gelatin, and is a delicious sugar-free, vegan topping for toast. I’ve been adding a spoonful into my muffins lately, and all I can say is, WOW.
In a small saucepan on the stove, warm up 3 cups of blueberries, strawberries, or a combo of your favourite berries. Let the berries break down and simmer for around 5 minutes. Remove from heat and add in 2-3 Tablespoons maple syrup, juice from 1/4 lemon, a teaspoon of vanilla, and 3 Tablespoons chia seeds. Stir together and allow to cool. The chia seeds will start to soak up the juice from the berries and thicken. Once cooled, transfer the jam to a jar and keep in the fridge for up to a week.
3 C blueberries or berries of choice
2-3 Tbsp maple syrup
juice from 1/4 lemon
3 Tbsp chia seeds
1 tsp vanilla extract