Sunflower Seed Butter and Chia Jam Sandwiches

Prep Time 10 mins
Total Time 1 hour and 30 minutes
Serves 2
Chia Jam Sandwiches:

  • 2 tbsp of Sunflower seed butter (recipe below or store bought)

  • 2 tbsp of homemade raspberry chia jam (recipe below)

  • 4 slices of 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


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