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Chia-Seed Jam and Nut-Butter Sandwiches

Make your own chia-seed jam for this twist on a classic PB&J.
homemade raspberry chia seed jam toast topped with bananas
  • Yield 4 servings
  • Prep Time 15 minutes, plus two hours for the jam to chill
  • Cook Time 5 minutes

Ingredients

  • 2 cups raspberries, frozen or fresh
  • 2 tbs. maple syrup
  • 1 tsp. grated fresh ginger
  • 3 tbs. chia seeds
  • 8 slices sprouted-grain bread or bread of choice
  • 3/4 cup peanut butter or nut butter of choice (make your own with this recipe)
  • 1/4 cup chopped walnuts
  • 2 large bananas

Directions

STEP 1
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.
STEP 2
Continue to cook, stirring the jam to encourage it to break down, for about 30 seconds.
STEP 3
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.
STEP 4
Toast the bread, then spread four of the slices with 3 tablespoons apiece of nut butter.
STEP 5
Sprinkle a tablespoon of walnuts over the nut butter, then dollop 3 tablespoons of the chia jam over the nuts.
STEP 6
Peel and slice the bananas, then distribute banana slices over the chia jam, and top with another slice of toast.
STEP 7
Serve immediately, or store wrapped in wax paper or in a glass container to enjoy for lunch.
STEP 8
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

Robin
Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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