• hollyroberson

Strawberry Chia Jam and Cashew Butter Toasts

1 punnet strawberries, hulled and sliced

2 tablespoons coconut sugar

1 tablespoon lemon juice

2 tablespoons chia seeds

1/2 cup (128g) cashew butter

1/2 teaspoon ground cinnamon


1/2 teaspoon vanilla extract

4 slices whole-wheat or gluten-free bread

Directions

Combine strawberries, sugar and lemon juice in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently. Reduce heat to low, cover and cook, stirring frequently, until the fruit has broken down and given off its juices, about 10 minutes. Remove from heat, stir in chia seeds and transfer to a clean glass jar. Let cool uncovered.

In a small bowl, stir together the cashew butter, cinnamon and vanilla. Toast bread and spread each slice with 1 tablespoon cashew butter (reserve remaining butter for another use). Spoon 2 tablespoons of jam over top of cashew butter (store remaining jam in the refrigerator for up to 1 week). Serve immediately.

Makes 1 cup of jam.

Serves: 4 | Serving Size: 1 slice bread, 2 tablespoons cashew butter, 2 tablespoons jam

Nutrition (per serving): Calories: 342; Total Fat: 20g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 250mg; Carbohydrate: 37g; Dietary Fiber: 7g; Sugar: 17g; Protein: 8g

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