RAW JAM

I absolutely love this recipe.  Three ingredients blended in a few minutes and voila!  I was recently asked by a reader and friends about finding a good recipe for raw jam and so here it is.  I took it to a party and it was really a hit!  Use it with your favorite PB&J dish (or AB&J - Almond Butter :) ) Or, as we did, make some raw vanilla whipped cream and eat it atop your favorite cracker or bread with the jam - its oooooh so good!  And don't forget my Fig Jam when fig season comes around... which is just around the corner.  I can't wait.

One thing to remember though when you make raw jam is that is fresh, so it will not last as long as regular jam.  Make them in small batches... it a treat that you're whole family will love.

 

RAW JAM

1 cup organic blueberries or strawberries

1/2 teaspoon psyllium husk powder*

1 teaspoon raw agave or raw honey

Blend all the ingredients together to the desired consistency.  Transfer the mixture to an air tight jar or container and let it chill for 15 minutes.  Voila, you now have your jam!  I love this jam.  It tastes so fresh you can't go wrong.

If you want it just a tad firmer, then use 3/4 teaspoon psyllium husk.

*To learn more about psyllium husk check out this link.  The psyllium husk powder asks as a thickening agent.  Only a small amount is needed.  I have also seen raw jam made with chia seeds.  I haven't personally tried using chia seeds yet, but I can definitely see how that may work too.

Enjoy!

Join the discussion!

Do you have a favorite raw spread?  We'd love to hear what if is. Please share in the comments below. Links are welcome!



FIG JAM AND VEGAN FLAT BREAD

 

 

 

 

 

If you follow me on Instagram, you could probably tell I was on a fig roll yesterday morning.  I picked up these lovely babies at my local Trader Joe's and went crazy.  They were perfectly ripe when I bought them.  I was so excited!

 

 

I ate them a few different ways yesterday and I will include some instagram pics below.  But since they were already ripe, I didn't want the figs to go bad.  So, I made a fig jam with half of the basket.  And really, it was super easy because they were already so sweet. 

 

FIG JAM 

 

For this recipe, be sure that they are ripe so you don't have to add any sweetener to it.  Wash the figs thoroughly and cut off the stems.  Cut in half and put into the food processor and pulse thoroughly.  That's it!!   This is sooo good!

 

 

I also made a vegan flat bread which we have been eating with our salads and the jam.  Super easy to  make.  I used a little corn flour in this recipe so it tastes a little like corn bread and goes well with the jam.

 

FLAT BREAD

 

2 teaspoons baking powder

1 tablespoon brown sugar or agave

1 cup garbanzo bean flour

1 cup corn flour

1 cup whole wheat flour

1 tsp salt

1/3 cup olive oil

1 cup water

 

In a mixing bowl blend together the dry ingredients.  Add the oil and 1 cup of water.  Knead by hand, adding more water as necessary to form a sticky ball.

 

Turn the dough out onto a lightly floured work surface and continue to knead until the dough is soft and smooth.  Cover and allow to rest for 5-10 minutes.

 

Preheat oven to 425 degrees.  Dust the dough lightly with flour and divide into two equal portions and roll or shape each portion into a free form round about 1/4" thick.  Place the rounds onto an ungreased baking sheet dusted with cornmeal.  Place baking sheet in the upper third of the oven and bake until crusty brown, about 15 minutes.

 

Cool, cut and serve.

 



 

Here are some of my Instagram pics from yesterday morning with figs.

 

Have a great Sunday!

 

 

 

Manna Bread with Almond Butter and Figs

 

Cultured Coconut Milk "Yogurt" with Figs