This jam is about as basic as you can get: it’s just berries mashed up and mixed with chia seeds. The chia seeds make the texture like jam. It’s awesome, very good for you and takes like 10 minutes to whip up. I do recommend eating the jam ASAP, though; it’s too fresh to keep in the fridge in large amounts for a week. As expected, PB&J is a classic fave for a reason: it’s freaking delicious. The textures of crunchy toast with creamy, salty peanut butter and finally sweet, gooey jam … WHAT’S NOT TO WORSHIP!? I topped mine off with more seeds and berries because it looks pretty, and drizzled on some maple syrup because “add maple syrup” is my one consistent life rule.
SERVES 1 OR 2
BERRY CHIA JAM
⅓ cup (50 g) fresh or frozen berries
2 tbsp (20 g) chia seeds
1 tsp acerola cherry powder (optional)
2–4 tbsp (22–45 g) peanut butter or almond butter
2 slices your fave bread, toasted to crunchy perfection
TOPPINGS
Handful of fresh or frozen berries
2 tbsp (16 g) pumpkin seeds
1 tbsp (10 g) hemp seeds
2 tbsp (30 ml) maple syrup
FOR THE BERRY CHIA JAM
Thaw the berries if frozen (I just threw mine in a microwave for a minute). Mash the berries into a chunky paste. Stir in the chia seeds and let the seeds and berries sit together for 15 minutes or so: the chia seeds will thicken up the mixture into delicious, fresh jam. Add the cherry powder if you want.
FOR THE PEANUT BUTTER TOAST
Spread the peanut butter on your toast, followed by the jam. Then garnish with your toppings and enjoy!