Seriously? Sugar-free raspberry jam? Oh heck yeah! Cousin Jenny figured it out!
Pictured left is a PB&J, with the jam and butter on one side, and the almond butter (peanut butter is fine too of course) on the other side, right before assembly. The bread used is Beege’s Wonder bread.
- 2 cups raspberries (or other berries for another flavor)
- 2 Tablespoons chia seeds
- 2 Tablespoons warm water
- 4 Tablespoons yacon syrup
- 1/2 teaspoon vanilla extract
Optional (for those with a sweet tooth like PJ): 1 Tablespoon stevia (or 3 Tablespoons erythritol if you are sensitive to the stevia taste)
Blend in a blender to desired consistency, then put in a jar and refrigerate.
Nutrition facts: Coming soon.