Start the jam at least two hours ahead of serving. Place the raspberries in a small pot over medium-high heat. Bring to a boil, stirring with a wooden spoon to keep the berries from sticking to the pot. Once the berries are bubbling, add the maple syrup and ginger.
Continue to cook, stirring the jam to encourage it to break down, for about 30 seconds.
Remove the pot from the heat and stir in the chia seeds. Let cool, then transfer to a jar and refrigerate until jelled, about two hours.
Toast the bread, then spread four of the slices with 3 tablespoons apiece of nut butter.
Sprinkle a tablespoon of walnuts over the nut butter, then dollop 3 tablespoons of the chia jam over the nuts.
Peel and slice the bananas, then distribute banana slices over the chia jam, and top with another slice of toast.
Serve immediately, or store wrapped in wax paper or in a glass container to enjoy for lunch.
Note: This recipe will make more chia-seed jam than you need for four sandwiches. Store the extra in the fridge for up to a week.
For more healthy sandwich recipes, visit “XXXXX” from the September 2022 issue of Experience Life.
Photography by: Terry Brennan; Food Styling: Betsy Nelson