Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
I’ve never shared my go-to chia jam recipe, so I thought I’d share it AND make it cranberry so you can use it for the holidays as well. It’s a healthy, refined sugar-free and omega-3 packed recipe, with great chia seed texture and best of all, it’s ridiculously easy.
You can make this with any berry you like and even some fruits like grapes will work too. It comes together in about 10 minutes total and then you let it sit and watch the chia seeds do their magic.
Chia seeds add a jam-like texture, meaning there’s no need to use pectin, gelatin or an obscene amount of white sugar. Chia seeds are also packed with omega-3s, protein and fiber!
I used cranberries today in true holiday spirit because as a food blogger, I’ve been cooking holiday recipes to get them ready for you all since the middle of September (haha, it’s true!). Cranberries are very tart, and are extremely antioxidant rich. They are rich in vitamins A, C and K, and can support your immune system. If you like your jam tart, you’ll love this recipe and even if you prefer a sweeter jam, you can adjust by adding additional sweetener, or tossing in a few blueberries to mellow it out. As I mentioned, this recipe is super versatile and easy to play around with to suit your taste, so make it your own!
A healthy, vegan cranberry jam perfect for Thanksgiving and holiday recipes. Refined sugar-free and incredibly easy.
2 cups fresh or frozen cranberries
2 tbsp chia seeds (I like to use white chia seeds for look, but you can use any colour!)
1/4 cup water (or I used hibiscus tea and you can also use a fruit juice of choice)
1/4 maple syrup (more to taste)
1 tsp vanilla
In a saucepan over medium heat, cook cranberries along with all other ingredients (except chia seeds) until the cranberries begin to burst (roughly 6-8 min).
Using the back of a spoon or a potato masher, break the rest of the cranberries and remove from heat. Let cool.
If you’d prefer your jam completely smooth, transfer cooled mixture to a food processor or blender and blend for about a minute until smooth. Otherwise, skip this step for some added texture. I personally like to leave a few cranberry chunks in mine.
Taste the mixture and make sure you’re happy with the sweetness. Adjust as needed.
Transfer mixture to a large mason jar and stir in your chia seeds. Set aside to thicken for a few hours or leave overnight to thicken in the fridge.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…