One of the very best things about fall is all the wonderful food that come into season. Who doesn’t love pumpkins, cranberries and apples?! And as the weather turns chillier it becomes so much more inviting to turn on the oven – rather than in 95 degree heat.
As I’ve been trying to cut down on refined sugar, I wanted something sweet to put on top of my baked breakfast goods – but sugary jams and syrups just weren’t going to cut it. Enter Cranberry Chia Seed Jam – the perfect sweet-tart (minus lots of refined sugars) topping to put on pancakes and muffins.
The best thing about using the chia seeds is that it comes out with same consistency as real jam – seeds and all! I love spreading this on muffins and pancakes instead of butter or syrup. I’d like to say I show restraint and only put on a teaspoon or so… but let’s be honest here: I might eat the whole batch in one sitting. I just don’t feel bad about it when I do!
- 1 Cup Frozen or Fresh Cranberries
- 1/2 Cup Water
- 1 heaping Teaspoon Chia Seeds
- 1/ teaspoon Agave Nectar
- Mix the chia seeds with the Water and let them sit for about an hour. Mix in the cranberries and microwave until the berries are warm and soft (about 1 minute when using frozen). Add agave nectar and with and emulsion blender (or a food processor) blend until there are no chunks of cranberry left. Enjoy!