I’ve fallen in love with chia seeds lately after rediscovering them in chia seed pudding. When I came across Erin Bosdel’s recipe for blackberry chia jam, it dawned on me that there are a lot of ways you could use chia seeds to thicken food in place of cooking it.
This jam is so easy to make, and you could use any fruit to make the jam. Blackberry is a natural because of its dark color and the fact that it has seeds in it anyway, so you don’t notice the chia seeds in it.
If you didn’t mind seeing the chia seeds in your jam, though, you could make strawberry, pineapple, peach, or any other fruit-based jam the same way. I usually just smash up some berries and use them as jam, but this is much better because it offers a jam-like consistency that makes the fruit more spreadable. If you don’t like the texture that chia seeds add, you could always whir the jam up in your food processor or Vitamix to get a smoother result without sacrificing the thickening properties.
Chia seeds offer a lot of possibilities for raw dishes. Raw desserts, especially, tend to rely on nuts for their thickness and creamy texture, but if you wanted a lighter dessert you could use chia seeds as a thickener instead, maybe using almond milk as a base instead of cashews. See what yummy treats you can dream up using chia seeds. You might discover a new favorite.