Toast, pancakes, waffles, biscuits, yogurt, you name it.
Trust me when I say you’ll never want to buy a store bought jam ever again!
I don’t know about you, but I don’t love all the extra sugar and additives that are in a typical store bought jam.
I prefer to have a sweet and tangy jam. One that’s packed with healthy fats, fiber, and fresh berries!
I made this a couple days ago and the jar is already half gone. I can’t get enough of it, and I’m sure you’ll feel the same way!
Let’s get to the recipe.
Raspberry Chia Seed Jam
3 cups fresh raspberries
2 tbsp lemon juice
3 tbsp water
1 tsp pure vanilla
6 tbsp chia seeds
3 tbsp agave
How to make…
Step 1: In a saucepan on medium-low heat bring the raspberries, lemon juice, and water to a simmer. Allow it to simmer until all the berries are completely broken down. (Sometimes I help this process along by using a masher. I don’t know if that’s the technical term for it, but that’s what I call the instrument used to mash potatoes, or in this case, berries.) This process should take about 15-20 minutes.
Step 2: Add in the agave, vanilla, and chia seeds. Let simmer for 2 more minutes.
Step 3: Remove from heat and allow the jam to sit for 20 minutes. The longer it sits the thicker it will get.
Step 4: You can either use the jam immediately or store it in a mason jar to use for another day.
Store the jam in an air-tight jar in the refrigerator for 1 1/2 weeks or 10 days.
This recipe was inspired by my experience at a local agriculture fair a few years ago. It was the first time I had ever tried falafel and I couldn’t get over how good it was! With that being said, it was most definitely deep fried. And when I say deep fried I mean DEEP FRIED. This thing was dripping with oil! But, it was so good I ate it anyways! I mean let’s be honest, what doesn’t taste good deep fried?
I wanted to see if I would be able to get the same great flavor without all the grease by making it at home and to my surprise, I did!
I don’t know about you, but when I’m craving something I want it immediately! Traditional falafel recipes will have you soak dry chickpeas and go through that whole process, but I just can’t wait for all that! When I want falafel, I want it in that moment and not a second later! It’s something I crave all the time now, and when I want it you better know I’m whipping it up in a jiffy! That’s why I use canned chickpeas over dry ones. Because honestly, who has time for all that?!
Just talking about falafel has me craving it… let’s get to the recipe already!
Easy Air-Fried Spinach Falafel
15 oz can unsalted chickpeas
1/3 cup diced yellow or red onion
1/2 cup spinach
2 cloves minced garlic
2 tbsp extra virgin olive oil
1/3 cup fresh parsley
1 tsp coriander
1/2 tsp pink salt
1 tsp cumin
1 1/2 lemon juice
4 tbsp gluten-free oat flour
How to make…
Step 1: In a food processor add the chickpeas, onion, spinach, garlic, olive oil, parsley, coriander, salt, cumin, and lemon juice.
Step 2: Coarse blend (there might be chunks of chickpeas, that’s what we want).
Step 3: Stir in the oat flour with a spoon, you don’t want to over process the mixture.
Step 4: Form the mixture into balls and place in the air fryer. (The mixture is going to be a little wet and that’s okay.)
Step 5: Bake in the air fryer at 400 degrees for 8-10 minutes (or until golden) and then flip the falafel over and bake again in the air fryer for another 8-10 minutes.
I LOVE cheesecake, I’ve loved it my whole life, it’s my all time favorite dessert!
If you asked any of my family or friends they would tell you without hesitation how much I love the original sweet treat.
The other day I was messing around in the kitchen trying to make a healthier version of my favorite dessert and came up with THIS!
When I took these out of the freezer I let the cheesecakes soften to room temperature and cut into them only to find out they had a texture just as creamy as the OG recipe! I broke through the crust and it was the most buttery crumbly crust you could ever imagine.
It instantly melted in my mouth.
If this cheesecake recipe passed my standards, I promise it will make your taste buds jump for joy!
Let’s get to the recipe!
No-Bake Almond Butter Caramel Cheesecakes
1/2 cup gluten-free oats
8 dates (whole + pitted)
1/2 cup raw unsalted almonds
1 1/2 tsp cinnamon
1/4 cup almond butter
2 tbsp lemon juice
1/3 cup raw blue agave
1/2 cup full fat coconut milk (canned)
1/3 cup coconut oil
1 1/2 cup raw cashews (quick soaked)
2 tsp pure vanilla
1 recipe of my ‘Healthy Caramel Sauce‘ (you will have left over sauce that you can keep in an air tight container in the fridge for a week.)
How to make…
Step 1: Grease a muffin tin with coconut oil (or any oil of choice).
Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30 minutes. Set aside.
Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, almonds, cinnamon, and almond butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.
Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.
Step 5: Drain the cashews after 30 minutes have passed.
Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.
Step 7: Blend completely until it’s smooth and creamy!
Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.
Step 9: Top with the ‘Healthy Caramel Sauce’ and swirl in.
Step 10: Chill in the freezer for 2 + hours.
To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
In an air tight container they keep in the freezer for 2-3 weeks.
If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.