Blueberry Chia Jam with Salted Almond Butter Toast
/
Blueberry Chia Jam with Salted Almond Butter Toast
Recipe by Courtney Roulston
Ingredients
1 ½ cups blueberries
1 tbsp white chia seeds
½ cup (125ml) water
¼ cup maple syrup
½ tsp vanilla bean paste
4 thick slices bread, toasted
salted almond butter
2 cups roasted almonds
½ teaspoon sea salt flakes
Method
Place the blueberries into a small pot over a medium heat. Mix the chia seeds into the water for 1-2 minutes, or until turned into a thin gel. Add into the pot with the blueberries and bring up to a boil. Reduce the heat to a gentle simmer and add in the maple syrup and vanilla. Continue to cook, stirring occasionally for 6-8 minutes, or until the jam has turned thick and syrupy. Remove from the heat and allow to cool before transferring into a sterilized jar.
For the almond butter, place the almonds and sea salt into a small food processor. Blitz for 6-8 minutes, or until the almonds have broken down and the oils have split into a soft and oily butter like texture.
To serve, spread the almond butter onto hot toast and dollop over the blueberry chia jam.
*Jam will store in the refrigerator and use within 7 days.
*Almond butter will last as long as the used by date on the almond packet.
