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Creamy Cashew Onion Herb Dip

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Creamy Cashew Onion Herb Dip is dairy-free and vegan, but with all the creaminess and flavours of a classic onion and herb dip! It makes a perfect spread for game-day snacks or a holiday charcuterie board!

Creamy Cashew Onion Herb Dip in a bowl surrounded by carrot slices, cherry tomatoes and crackers.

So we’re nearing the end of October, which means holiday prep will be starting very soon. Seriously, the moment Halloween is over, I will be in full holiday mode. Yes, that means shopping and decorating throughout November, but it always means cookies, desserts and meal planning!

Ingredients for Creamy Cashew Onion Herb Dip arranged in individual bowls on a light coloured surface.

Food is such an important part of the holidays, and perhaps my favourite part is all the snack food. Don’t get me wrong, I love turkey, ham and cranberry sauce, but an overflowing snack tray always reminds me of my childhood. And one of my favourite parts of that tray is a whipped onion and herb dip. My husband and I used to buy this dip all the time when we first got married, and we would polish it off in one night with a bag of pretzels or chips.

Overhead view of Creamy Cashew Onion Herb Dip blended together in a food processor.

Well, things have changed a little over the years, and creamy, dairy-based dips don’t often make an appearance in our house these days. But lately, I’ve really been craving a good onion and herb dip. So I set out to make one using soaked cashews as the creamy base.

This Creamy Cashew Onion Herb Dip has a slight sweet taste from the cashews, but it has all the texture and flavour of that whipped dip my hubby and I used to love!

Side view of Creamy Cashew Onion Herb Dip spread on slices of bread with tomatoes and jalapeños on top.

Some Tips for Making a Creamy Cashew Onion Herb Dip

  • Soaking the cashews is key to creating the creamy texture. If you don’t have a few hours to soak the cashews, you can speed up the process by using hot water, which is a tip from my friend Christie at Christie at Home.
  • I went easy on the garlic in this dip, using only 1/2 teaspoon of garlic powder. If you like your dips a little more garlicky, just add more garlic powder, or a clove of fresh garlic.
  • In order to get the flecks of herbs throughout the dip, be sure to add the dried herbs after the other ingredients have been blended together.
  • This dip is best after it sits in the fridge for a few hours, which allows the flavours to blend together.
  • You can also use this dip as a spread, and it goes well with veggies, crackers, pretzels, bread or chips.

Overhead view of Creamy Cashew Onion Herb Dip in a bowl surrounded by carrots, tomatoes and crackers on a wooden surface.

If you make this Creamy Cashew Onion Herb Dip, I would love to know what you think in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for other flavourful dips and spreads, you can always check out the following recipes on Crumb Top Baking:

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Creamy Cashew Onion Herb Dip

Creamy Cashew Onion Herb Dip in a bowl surrounded by crackers, cherry tomatoes and carrot slices.

★★★★★

5 from 8 reviews

Creamy Cashew Onion Herb Dip is dairy-free and vegan, but with all the creaminess and flavours of a classic onion and herb dip! It makes a perfect spread for game-day snacks or a holiday charcuterie board!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Total Time: 10 minutes (plus time for cashews to soak and dip to set)
  • Yield: 2 cups
  • Category: Appetizers

Ingredients

  • 2 cups raw cashews
  • 2 cups water
  • Juice from half a lemon
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried chives

Instructions

  1. Add the cashews and water to a glass dish or container with a lid. Cover and soak for 3-4 hours or overnight.
  2. Once soaked, drain most of the water, reserving 1/2 cup.
  3. In a food processor, add the cashews, reserved water, lemon juice, onion, garlic powder and salt, and blend on high until smooth and creamy.
  4. Add in the oregano, basil and chives and pulse a few times until mixed through but not blended in.
  5. Refrigerate for a few hours. Serve with a drizzle of olive oil and some veggies, crackers and pretzels.
  6. Store any leftovers in the fridge and use within 5-7 days.

Notes

  • In order to get the flecks of herbs throughout the dip, be sure to add the dried herbs after the other ingredients have been processed together.
  • This dip is best after it sits in the fridge for a few hours, which allows the flavours to blend together.
  • For an extra garlicky dip, add a clove of garlic instead of the garlic powder.

Keywords: cashews, appetizers, vegan, dairy-free

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Tomato Basil Marinara Sauce

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Homemade Tomato Basil Marinara Sauce is hearty, flavourful and loaded with fresh, seasonal ingredients like roma tomatoes, basil, oregano and thyme. It makes the perfect topping for pizza, meatballs or pasta dishes, and it comes together quickly. Just chop, simmer and blend!

Overhead view of Tomato Basil Marinara Sauce in a glass bowl next to a wooden spoon and towel on a light coloured surface.

Hello there! Happy Monday and Happy September! I was MIA here last week as it was a hectic week at my day job. But I’m back this week feeling all the fall vibes and armed with some cozy recipes that are fitting for the season!

Ingredients for Tomato Basil Marinara Sauce individually assembled on a light coloured surface.

Is it feeling like fall where you are? While the temperatures were warm in St. John’s this past weekend, fall is definitely creeping in. The sun is setting a little earlier every day, and there is a slight chill in the air.

Break out the sweaters, fall is officially on the way!

And with the cooler temperatures, my mind is turning to warm and comforting bowls of soup and chili, and pasta dishes loaded with veggies, sauce and cheese (in moderation, of course)!

Ingredients for Tomato Basil Marinara Sauce in a black cast iron pot.

To ease the transition into all the hearty meals that fall has to offer, I’m sharing this Tomato Basil Marinara Sauce recipe today. It’s packed with lots of seasonal ingredients, including fresh, local herbs, and lots of onion, garlic and jalapeño. It’s the perfect sauce to have on hand to help with busy weeknight dinners.

I’ve been recipe testing this one for a few weeks now, and it has been a welcomed addition to our lunches and dinners!

Overhead view of Tomato Basil Marinara Sauce ingredients stewed together in a black cast iron pot.

Tips for making Tomato Basil Marinara Sauce

  • You can use different types of tomatoes for this recipe, such as cherry or vine tomatoes, but I prefer roma (or plum) tomatoes. They are a little less seedy, and their texture and flavour are perfect for sauces.
  • This sauce is made in my trusty cast iron pot. I tried it a few times in my Instant Pot but I could never get the marinara as thick as I wanted. If you have luck with this recipe in the Instant Pot, be sure to let me know.
  • I used my handheld blender to blend up the ingredients as it gives me more control over blending, and therefore, the texture of the sauce. But if you don’t have one, you could transfer the marinara mixture to a blender. Just be sure to let the mixture cool slightly before doing so, as not all blenders will be able to withstand the heat.
  • If you want to thin out the marinara sauce a little bit, just add a splash or two of wine or veggie stock at the end!

Up-close view of Tomato Basil Marinara Sauce in a glass dish.

As mentioned, this Tomato Basil Marinara Sauce works beautifully with meatballs, pasta or pizza. It’s also great with zucchini noodles, as well as with stuffed peppers (recipe coming soon)!

If you make this marinara sauce, I would love to know what you pair it with. Feel free to leave a comment below, or take a pic, post to Instagram and tag @crumbtopbaking!

And if you’re looking for other tomato-based recipes, feel free to check out these other recipes on Crumb Top Baking:

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Tomato Basil Marinara Sauce

Up-close view of Tomato Basil Marinara Sauce in a glass bowl.

★★★★★

5 from 8 reviews

Homemade Tomato Basil Marinara Sauce is hearty, flavourful and loaded with fresh, seasonal ingredients like roma tomatoes, basil, oregano and thyme. It makes the perfect topping for pizza, meatballs or pasta dishes, and it comes together quickly. Just chop, simmer and blend!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 cups
  • Category: Sauces

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 2 cloves garlic, finely chopped or pressed
  • 10 roma tomatoes, chopped (approximately 4 cups)
  • 1 large red pepper, seeded and chopped (approximately 2 cups)
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup fresh basil, packed and stems removed
  • 1/2 cup fresh oregano, packed and stems removed
  • 10 sprigs of thyme
  • 1 tsp kosher salt
  • 1 – 156ml can tomato paste

Instructions

  1. In a large pot, heat the oil and add the onion and garlic. Sauté for 10-15 minutes, or until onions have softened.
  2. Add the remaining ingredients to the pot, and stir to combine. Simmer on low for 35-40 minutes, or until the veggies have softened and the mixture has stewed together. Be sure to stir the mixture occasionally to ensure it does not burn onto the pot.
  3. Remove the pot from heat and carefully lift out the sprigs of thyme and discard. Using a handheld blender, blend the mixture until a thick sauce forms. For a thinner sauce, keep blending or add a splash of wine or vegetable broth.
  4. Store in an airtight glass container in the fridge, and use within 4-5 days.

Notes

  1. If you don’t have a handheld blender, you can use a regular blender. Just be sure to let the mixture cool slightly before doing so, as not all blenders will be able to withstand the heat. Also, be careful not to over-blend the mixture as it may get too thin.

Keywords: marinara sauce, tomatoes, basil, sauces

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Blueberry Pomegranate Chia Jam

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Blueberry Pomegranate Chia Jam is seedy, lemony and full of blueberries and pomegranate arils! This jam is refined sugar-free and made with just five ingredients! It makes the perfect topping for toast, waffles or sweet breakfast bowls!

Overhead view of Blueberry Pomegranate Chia Jam on a slice of toast that's on a white plate.

Stopping by with a quick post today to share this super easy jam recipe with you! If you know me (which I’m hoping you do by now), you know I’m chia obsessed. In particular, I love chia jam. It’s so easy to make, and so versatile. You can use so many different fruit combinations, and you can change-up the texture by adding as much or as little chia as you like. And if all that wasn’t great on its own, chia jam also helps add more iron, fibre and healthy fats to your breakfasts and snacks!

Ingredients for Blueberry Pomegranate Chia Jam in individual bowls on a wooden surface.

While I eat chia jam on the regular, I only have one other chia jam recipe on the blog, and it was the first recipe I ever shared on Crumb Top Baking. This Triple Berry Chia Jam has been my guide for many other jam recipes over the past few years. If you follow me on Instagram, you would have seen a blueberry version of this recipe not too long ago.

Overhead view of all the ingredients for Blueberry Pomegranate Chia Jam in a small sauce pan.

Today’s recipe for Blueberry Pomegranate Chia Jam is a play on my original recipe, except I added some lemon juice and zest, which pairs nicely with the blueberries. The pomegranate arils, along with the chia seeds, also add a nice seedy texture to this jam. If you’ve ever had bakeapple jam (or cloudberry jam), this jam has a similar texture.

Up-close overhead view of Blueberry Pomegranate Chia Jam in a glass jar.

How to enjoy Blueberry Pomegranate Chia Jam (or any chia jam):

  • So stating the obvious, but toast is a great way to enjoy this jam. You can layer it on thick with a sprinkling of granola on top or a layer of nut butter underneath.
  • You can also use chia jam as a topping on your waffles or pancakes instead of syrup.
  • A dollop of chia jam on top of smoothies or granola bowls adds a nice contrast of texture and flavour.
  • Chia jam makes a great topping for chia puddings. It might seem like an excessive amount of chia, but if you’re a fan, there’s nothing wrong with a double dose of chia, right?!
  • One of my all-time fave ways to use chia jam is as a filling for oat bars or cookie cups.

Blueberry waffles on a blue plate topped with Blueberry Pomegranate Chia Jam.

However you plan to enjoy your chia jam, I hope you give this recipe a try! And be sure to let me know what you think in the comments below!

If you’re looking for other chia recipes, you might want to check out the following recipes on Crumb Top Baking:

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Blueberry Pomegranate Chia Jam

Overhead view of Blueberry Pomegranate Chia Jam on a slice of toast that's on a white plate.

★★★★★

5 from 6 reviews

Blueberry Pomegranate Chia Jam is seedy, lemony and full of blueberries and pomegranate arils! This jam is refined sugar-free and made with just five ingredients! It makes the perfect topping for toast, waffles or sweet breakfast bowls!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups
  • Category: Sauces and Spreads

Ingredients

  • 1-1/2 cups blueberries
  • 3/4 cup pomegranate arils
  • Half a lemon, juiced and zested
  • 1 tbsp maple syrup
  • 1/4 cup chia seeds

Instructions

  1. In a small sauce pan, add the blueberries, pomegranate arils, lemon juice and zest and maple syrup. Bring to a low boil and let simmer for about 15-20 minutes until the fruit has softened.
  2. Remove from heat and mash the berry mixture with a fork or potato masher. Stir in the chia seeds. Cover and let sit for 20 minutes to allow the chia seeds to plump and the jam to thicken.
  3. Store in a mason jar or airtight glass container, and enjoy within 2 weeks.

Notes

  1. This recipe makes a thick and seedy jam. If you prefer your jam a little less thick and seedy, just reduce the amount of chia seeds.
  2. If you prefer your jam a little sweeter, just add more maple syrup.
  3. You can use fresh or frozen blueberries and pomegranate arils in this recipe. If you use frozen, just simmer the berry mixture for a few extra minutes.

Keywords: Chia, Jam, Blueberries, Pomegranate

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Blackberry Chia Cranberry Sauce

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Oh, hey there! It’s the beginning of the Canadian Thanksgiving long weekend! What are your plans? Better yet, what are you eating?!? If it’s turkey, you’re probably going to need cranberry sauce. Am I right? At least that’s how we roll in my house! And lately, I’ve been rolling with this Blackberry Chia Cranberry Sauce. It’s seedy and tart and wonderfully delicious! Oh, and clean eating. Yay!

Blackberry Chia Cranberry Sauce

Okay, before I go any further, I know what you’re thinking. Blackberries and chia seeds are not messing with my cranberry sauce! But hear me out on this 😉 .

I get the convenience of store-bought cranberry sauce. It’s easy, tasty and inexpensive. And I definitely ate my fair share of it over the years!

But if you have the time to make homemade cranberry sauce, you should definitely give it a try. I started making it a few years ago and it’s totally worth the extra 20 minutes it takes to pull it together.

Blackberry Chia Cranberry Sauce

While homemade cranberry sauce is super delicious, it does have quite a bit of added sugar. So recently I’ve been making a clean eating version – this Blackberry Chia Cranberry Sauce. It’s still tangy and tart like your usual cranberry sauce. But it’s sweetened with blackberries and a tablespoon of cane sugar, which takes the edge off the tart cranberries. And you also get some extra fibre from the chia seeds. Bonus!

Blackberry Chia Cranberry Sauce

While we’re on the subject of cranberry sauce, I don’t know about you, but I can’t eat turkey without it. (Okay, that might be a bit dramatic, but it’s certainly less enjoyable without it!)

You see, I’m not a lover of gravy. What? I know! I feel a bit odd saying that. So to compensate, I usually pile the cranberry sauce on my turkey and stuffing (or dressing, as we call it in Newfoundland). On a side note, I also compensate by adding cucumber and cauliflower pickles to my turkey dinner, but that’s a recipe for another day! (Once I get the copyright from my parents, of course!)

And when it comes to using the leftover turkey, sandwiches are an absolute must in our house! As you can see from the photo above, I like a lot of Blackberry Chia Cranberry Sauce on my turkey and spinach wrap.

FYI – this is totally lunch when I go back to work after the Thanksgiving holiday!

Blackberry Chia Cranberry Sauce

The uses for this cranberry sauce are seemingly endless! Okay, not exactly endless, but you can definitely eat it with more than just turkey.

For example, the chia seeds in this cranberry sauce give it a jam like texture (although it’s a bit more tart than jam). So when I recently ran out of chia jam, I started adding this cranberry sauce to my peanut butter toast. And it was pretty darn delicious! Of course, I also love adding cheddar cheese to the top of my peanut butter toast, so you can use that information to make your own judgements regarding my taste 😉 . It’s not for everyone!

Blackberry Chia Cranberry Sauce

This Blackberry Chia Cranberry Sauce is super easy to whip up so you definitely have time to make a batch for this weekend! You could even do it while you’re waiting for your Thanksgiving guests to arrive! Just sayin’ 😉 !

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Blackberry Chia Cranberry Sauce

Blackberry Chia Cranberry Sauce

Blackberry Chia Cranberry Sauce is the perfect clean eating addition to your Thanksgiving meal. It still has the same tart taste as your usual cranberry sauce but it’s sweetened with blackberries and cane sugar. And the chia gives it a unique seedy texture, while adding lots of fibre to your meal!

  • Author: Leanne
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 40 (includes 20 minutes for setting)
  • Yield: 1 cup
  • Category: Sauces and Spreads

Ingredients

  • 1 cup fresh cranberries
  • 1/2 cup fresh blackberries
  • 1/2 cup water
  • 1 tbsp cane sugar
  • 1 tsp lemon zest
  • 1/4 cup chia seeds

Instructions

  1. In a small sauce pan, add all the ingredients, except the chia seeds, and bring to a low boil. This will take approximately 10 minutes. At this point, the fruit should be a bit mushy.
  2. Remove the fruit mixture from the heat and mash with a fork. I like to fully mash the fruit to release all the flavour, which really brings out the tartness of the cranberries.
  3. Add the chia seeds to the mixture and stir until well combined. Return to heat and simmer on low for five minutes. (Stir the mixture a few times to ensure it doesn’t burn on).
  4. Remove the mixture from the heat and let sit covered for 20 minutes. This will allow the chia seeds to plump up and thicken the sauce.
  5. Store the sauce in an airtight container in the fridge and enjoy within 5-7 days.

Notes

  1. I like thick cranberry sauce. If you prefer your sauce a little thinner, you can reduce the amount of chia seeds.

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5-Minute Red Pepper Arugula Hummus

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Red Pepper Arugula Hummus. AKA, healthy, tasty goodness that has been the focal point of almost every weekend this summer! This is clean eating perfection swirled around a bowl and surrounded by fresh veggies that are ready for dippin’! If I may be so bold to say – you need this hummus in your life! It only takes 5 minutes to whip up, and with lots of fibre and protein from the chick peas, arugula and spinach, it makes a solid appetizer dip or sandwich spread! (Dare I say meal 😉 ? )

5-Minute Red Pepper Arugula Hummus

So, I don’t think I’ve shared this much on the blog yet, but my husband is not quite into all the clean eating that I’m into. It’s not like he eats a lot of processed food, but he is definitely not that adventurous in the fruit and vegetable department. So I am always trying to experiment with clean eating recipes that he might like, or be willing to try. And even some he might not be willing to try. It’s amazing what types of clean eating ingredients you can secretly blend into a smoothie 😉 .

5-Minute Red Pepper Arugula Hummus

For this Red Pepper Arugula Hummus recipe there is no need to hide any of the ingredients. My husband loves hummus and arugula, so I knew pairing them together would be husband approved. (I’m sure the pretzels for dipping didn’t hurt the approval rating either!)

This recipe was actually inspired by my new favourite cookbook, Love Real Food, by Cookie and Kate. They have a recipe for Green Goddess Hummus, which is absolutely delicious and gave me the idea to try a green hummus recipe loaded with arugula, spinach and feta cheese.

5-Minute Red Pepper Arugula Hummus

Of course, this Red Pepper Arugula Hummus includes the basics – chick peas and tahini. I also added some sunflower butter that has a slightly mild and sweet taste which balances out the bitter taste of the tahini.

And if you like your hummus with a kick, this recipe has you covered with the red pepper infused olive oil. It’s just a tablespoon, so it’s not too hot or spicy. But if you enjoy some extra heat, feel free to add a sprinkle of crushed red pepper flakes to the hummus or drizzle with additional olive oil before serving.

5-Minute Red Pepper Arugula Hummus

This Red Pepper Arugula Hummus quickly comes together in your food processor. Just throw the ingredients in and process on high for 5 minutes! Stir some feta cheese in and your done 🙂 . Serve this with some fresh veggies and pretzels and you have yourself a perfect appetizer for lazy summer evenings or backyard gatherings.

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5-Minute Red Pepper Arugula Hummus

5-Minute Red Pepper Arugula Hummus

★★★★★

5 from 3 reviews

This 5-Minute Red Pepper Arugula Hummus is loaded with fibre, protein and veggies! We are talking 2 cups of arugula ad 1 cup of spinach blended with chick peas into this creamy bowl of deliciousness. Add some red pepper infused EVOO, tahini, sunflower butter, lemon juice, feta, salt and pepper, and lots of garlic, and you’ve made yourself (and your guests!) an amazing appetizer dip 😉 .

  • Author: Leanne
  • Prep Time: 5
  • Total Time: 5
  • Yield: 2 cups
  • Category: Appetizer

Ingredients

  • 1 540 ml can no-salt added chick peas, drained and rinsed
  • 2 cups arugula
  • 1 cup baby spinach
  • 1/3 cup organic sesame tahini
  • 1/8 cup sunflower seed butter
  • 1 tbsp red pepper infused extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 large cloves garlic, chopped
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 2 tbsp feta cheese, crumbled

Instructions

  1. Add all the ingredients, except the feta cheese, to a large food processor and process on high until the mixture is creamy. Stop periodically to scrape down the sides.
  2. Once the mixture is creamy and well-blended, scoop out into a bowl and stir in the feta.
  3. Serve with veggies and pretzels or use as a spread on sandwiches or wraps.
  4. Store any leftovers covered in the fridge and enjoy within 3-4 days.

Notes

  1. This recipe was inspired by the Green Goddess Hummus recipe from Cookie and Kate.

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Triple Berry Chia Jam

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Hello breakfast and hello Triple Berry Chia Jam!

Triple Berry Chia Jam

As I mention on my About page, I spend most of my time clean eating (or at least aspiring to!), so I thought I would share one of my favorite clean eating recipes.  It’s quick and simple, and I always have a batch in my fridge…….Triple Berry Chia Jam!

Triple Berry Chia Jam

I love jam.  My go-to breakfast for years has been peanut butter and jam on a toasted whole wheat English muffin (or a multi-grain One Bun from Costco).  I almost always used store-bought jam and never really paid attention to the amount of sugar I was adding to my breakfast. Then I came across a number of chia jam recipes on different food blogs and thought I would try a version of my own.  And voila, you have the recipe I am sharing today!

I usually make Triple Berry Chia Jam every two weeks! A lot of times, I use whatever fruit I have on hand – fresh or frozen, most berries work in this jam.  I typically use blackberries, blueberries and strawberries.  I love the rich color the blackberries and blueberries add to the jam.  Sometimes I will substitute raspberries for one of the berries…..just to change it up a bit.

The fruit really provides all the sweetness you need in this jam, but a little drizzle of maple syrup adds a bit more sweetness and provides additional liquid to absorb the chia seeds.  The amount of maple syrup can be adjusted depending on your desired level of sweetness but I wouldn’t go overboard as it could make your jam too sweet and runny.

The chia seeds are the magic in this jam. They help thicken the berry mixture and give it a jam-like seedy texture.  And a bonus – they are high in fibre, which is great for digestion, and they are high in calcium and iron. Overall, the chia seeds help make the jam a filling addition to your breakfast or snack.  Aside from toast, you could use it as a fruit topping on yogurt, granola or pancakes, or even use it as filling in cookies, which I do quite often! (Check out this recipe for Peanut Butter and Chia Jam Cookie Cups).

Triple Berry Chia Jam

There are many chia jam recipes out there so I’m not claiming this is a unique recipe. While I’ve adapted it to my tastes, it has been inspired by a number of different recipes.

Enjoy and let me know your thoughts in the comments below!

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Triple Berry Chia Jam

Triple Berry Chia Jam

★★★★★

5 from 1 reviews

Triple Berry Chia Jam is quick and easy to make, high in fibre, and a great addition to breakfast or mid-day snacks and desserts.

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups
  • Category: Breakfast

Ingredients

  • 1 cup each of blueberries, strawberries, and blackberries (fresh or frozen)
  • 1 tbsp. maple syrup
  • 6 tbsp. chia seeds

Instructions

  1. Add the fresh or frozen berries to a sauce pan with the maple syrup and cook over low heat until the fruit becomes liquid-y. This will take about 10 minutes, or a little longer if using frozen fruit.
  2. Remove the fruit from heat and mash with a fork or potato masher. Don’t worry if the blueberries do not fully mash. Add the chia seeds and stir until well combined.
  3. Cover the jam and let sit for 20 minutes. This will allow the chia seeds to plump and thicken.
  4. Jam should be refrigerated and enjoyed within 2 weeks.

Notes

  1. The amount of maple syrup can be adjusted in the recipe for desired sweetness. It could also be omitted altogether. Likewise, the amount of chia seeds can be adjusted depending on the desired level of thickness. I enjoy thick jam, so this recipe will be thick. For jam that is a little runnier, use less chia seeds. Once the jam has set, if it needs to be thickened, additional chia seeds can be added.