| Prep Time | 10 min |
| Total Time | 1 hour and 30 minutes |
| Serves | 2 |
Ingredients
Chia Jam Sandwiches:
Raspberry Chia Jam:
Sunflower Seed butter:
- 2 tbsp of Sunflower seed butter (recipe below or store bought)
- 2 tbsp of homemade raspberry chia jam (recipe below)
- 4 slices of Bakers Delight Chia Omega-3 Wholemeal Block loaf
Raspberry Chia Jam:
- 2 cups of frozen raspberries
- 1 tbsp of maple syrup
- ½ tsp of vanilla essence
- 3 tbsp of chia seeds (white preferably)
Sunflower Seed butter:
- 3 cups of raw sunflower seeds
- ¼ cup of maple syrup
- 2 tbsp of coconut oil melted
- pinch of sea salt
- 1 tsp of vanilla essence
Method
Chia Jam Sandwiches:
- Spread a layer of sunflower seed butter then a layer of chia jam on a slice of toast and top with another one. Slice in the middle and enjoy!
Sunflower Seed butter:
- Line a baking tray with baking paper and toast the sunflower seeds for 10 minutes at 200 degrees Celsius or until slightly golden.
- Process the roasted sunflower seeds in a heavy-duty food processor and blend for 5 minutes. Scrapping the sides as often as needed.
- Add in the coconut oil, maple syrup, vanilla and sea salt and continue to process for a few minutes or until smooth. It can take a while to get smooth but keep going!
- Pour the sunflower butter in jar and keep it in the fridge for up to 1 month.
Raspberry Chia Jam:
- In a saucepan on medium heat defrost the raspberries until they become soft and juicy or about 5 minutes.
- Add in the maple syrup and vanilla and puree the raspberries with a wooden spoon.
- Once the raspberries are mostly liquid, add in the chia seeds and remove from the heat.
- Pour into a glass container and leave to set.
- Keep in the fridge for a few days.
(Chia jam doesn’t have as much sugar as normal jams so it doesn’t keep as well).
Recipe author – Claire Power, The Healthy French Wife
