So, several months back, I was talking to Annie over at An Unrefined Vegan. We both had sworn we’d never do MOFO again after last year. Well, somehow during that conversation I suckered her in, I was going to go along for the ride as well, but circumstances for me didn’t allow it, so this is a bit of an ode to Annie’s PB&J MOFO theme. Wishing I was doing MOFO too, but there’s always next year!
Antioxidant Purplicious Chia Jam
- 3 C. Pitted Cherries
- 2 C. Raspberries
- 1 C. Blueberries
- 1 C. Strawberries
- 1/2 C. Pomegranate Arils
- 1/2 C. Pure Maple Syrup
- 5 T. Chia Seeds
- Dash Cinnamon
Method: Combine fruits, pure maple syrup and cinnamon in a large saucepan over medium heat. Cook until it reaches a low boil. Mash a bit with a potato masher, add chia seeds and reduce heat to a simmer. Simmer for 15 minutes, stirring often until nicely thickened. Remove from heat and ladle into jars. Share. Keep refrigerated, will stay fresh for several weeks.
Super-Powered Nut Butter
- 2 C. Raw Almonds
- 2 C. Raw Cashews
- 1 C. Raw Pecans
- 1/2 C. Sunflower Seeds
- 2 T. Hemp Seeds
- 2 T. Sesame Seeds (I used black and regular)
- 2 T. Flax Seeds
- 2 T. Chia Seeds
- 1/2 C. Unsweetened Dried Shaved Coconut
- 1/4 C. Pure Maple Syrup
- 2 t. Kosher Salt
You may also need to halve this recipe if you have large food processor envy.
Method: Preheat oven to 350 degrees, roast nuts all nuts and seeds on a large baking sheet (except coconut) for 5-7 minutes, stirring once. Add shaved coconut to the nuts and seeds and roast for a few minutes more until the coconut turns golden. Remove from oven. Let cool briefly. Add to food processor and let ‘er rip. You may have to scrape down the sides a couple of times but in 5 minutes or so it should start to come together and stop looking like very finely ground nut flour. When that happens, add the maple syrup and the salt. If you notice steamy fragrant luciousness emitting from your food processor, you’re not the only one, and no the motor isn’t malfunctioning, the nut butter is heating up under blissful pressure. Process for a couple more minutes until delicious. Eat while gooey and warm and turn into a nut butter superhero. Add pretzel rolls, I know you haven’t forgotten these! 🙂
Instant Picnic! Make sure to visit Annie for 20+ posts of PB&J insanity!
Look and sound amazing and love that it’s an ode to Annie – I fell head over heels for her pumpkin bread PB&J sandwich this morning! 😀
Girl – how I remember that first load of yummy vegan goodness you brought for me and my family. With the pretzel rolls, your homemade nut butter and chia jam. SO good and gone in the blink of an eye. Made with such love. xoxo SEE YOU SOON!!
PS thanks for suckering me into MoFo ;-). Next year, baby!
Reblogged this on The ObamaCrat™.
Yum ~ that looks incredible…. I feel healthier just looking at it. And it even comes with my favorite pretzel rolls! 🙂
I think I’m drooling. Way to make something awesome such as chia seeds and nut butter even better.
That jam looks fab. I have all the ingredients here (bar pomegranate) so I might just whip some up tomorrow 🙂
You have absolutely blown my mind!!
I posted about chia seeds today and didn’t even think that chia could = JAM!
Amazing, thank you :- )
Gorgeous, gorgeous, gorgeous! My mouth is watering!
Oh my goodness, way to make this combo super healthy, Somer! *high five!* LOVE the sneaky coconut in the butter too. Sounds and looks absolutely scrumptious! Viva la picnic! 🙂 x
I’ve seen these chia seed jams and puddings everywhere lately and have been dying to try one! Ive even seen them in drinks. I put chia seeds in my smoothies every morning but haven’t tried them in a jam yet. Looks yum and healthy!
loving this chia seed jam recipe! I’ve been wanting to try my own and this looks great. homemade nut butter is my fav too!
They both look good, but that nut butter: YES!!!
Sorry I’ve not been here for a while – I’ve not forgotten you! that chia am sounds wonderful!
I need to get in gear and make some chia jam, you have given me the motivation needed!
With the nut and seed butter- I buy this type product at Wholefoods its called Nuttzo abd I spend a fortune on it but its worth it. It has a lot of oil you have to stir in when you first open. I see this has no oil and I wondered if you could add hemp oil and how much? I also wondered about leaving the sweetener out. The nuttzo also has a version with dark chocolate. How would you make that version with this recipec please?
Patty, adding oils to nut butters is probably unnecessary. Usually when oil separates from store bought nut butters, it’s simply because the oil naturally in the nuts separates and rises to the top and therefore, needs to be stirred back in.
In fact, I just looked up your Nutzo nut butter and it doesn’t look like it has any added oil at all.
You could certainly add cocoa powder to this and also leave out the sweetener. I would recommend starting with 2 tablespoons and increasing up to a quarter cup depending on how dark of a chocolate flavor you are looking for.
Oh one more thing. Nutzo’s chocolate variety does look like it contains sweetener.
If you are looking to recreate their flavor, you could use the nuts and seeds including in the blend that you are used to purchasing. I’ll bet it would cost you less than half of the purchase price to make it.
Oh scratch that cocoa comment, Nutzo uses chocolate chips…. I really like that idea, I’d start with 1/4 cup and increase up to a half cup. Now I’m tempted to create their version!