Rhubarb Chia Jam

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Jam gets a bad reputation because of its high sugar content. In truth, the best jams highlight the fruit and forgo the sugar. With only a bit of honey for sweetness, this jam is incredible—plus, it’s rich in omegas thanks to the chia seeds.

This recipe yields 8 ounces

INGREDIENTS

  • 3 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds
  • 408 grams rhubarb, chopped
  • 136 grams strawberries, chopped
  • 34 grams honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds

Directions

1. Cook rhubarb and honey in a large, heavy bottom pot on medium heat until it begins to simmer. Then reduce the heat to low and cook another 5 minutes. 

2. Add strawberries, cinnamon and lemon juice. Cook for another 10 minutes until soft.

3. Use an immersion blender to make a smooth consistency. 

4. Turn off the heat and add chia seeds. Let sit for 10 minutes stirring occasionally. 

5. Store in an airtight container in the refrigerator for up to 7 days. 

TIPS

** For a more tart jam, omit the honey.

 

Linzer Torte Jam Cookies

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There are times when we’re craving a decadent dessert (hello, Red Velvet), and then there are times when a simple, lightly sweet cookie with a cup of tea is perfect. These gluten-free, vegan treats are inspired by the classic Linzer Torte Cookie. Nutty and jammy, the almond flour gives them a perfect richness and crumble. (They’re equally as good sandwiched or as an open-faced jam cookie.)

This recipe yields 12 cookies

INGREDIENTS

  • ¼ cup melted coconut oil
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 cups almond flour
  • ½ cup hazelnut flour
  • ⅛ teaspoon salt
  • 32 g melted coconut oil
  • 80 ml cup maple syrup
  • ½ teaspoon vanilla extract
  • 260 g cups almond flour
  • 64 g hazelnut flour
  • ⅛ teaspoon salt

Directions

  1. Mix all wet ingredients in a bowl.

  2. In a separate bowl, mix all dry ingredients.  

  3. Slowly add dry ingredients to the wet and mix until well incorporated.

  4. Using a rolling pin, roll the dough until it is about ⅛ inch thick.

  5. Use cookie cutters to create fun shapes.

  6. Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 7-10 minutes or until edges have started to brown.

  7. Remove from the oven and allow to cool. Top with PrimaFoodie homemade Berry Jam. 

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