Gluten-Free Blackberry Chia Jam on Rice Cakes

Gluten-Free Blackberry Chia Jam on Rice Cakes

Fresh blackberries simmer down with chia seeds into a thick, naturally set jam for crunchy rice cakes.

Total 45 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This no-pectin jam relies on chia seeds to thicken ripe blackberries into a spoonable spread with just a touch of sweetness. Spooned over crisp rice cakes, it makes a quick gluten-free breakfast or snack with contrasting textures of crunch and juicy fruit.

Ingredients

  • 2 cups fresh blackberries
  • 2 tablespoons chia seeds
  • 2 tablespoons honey
  • 1 tablespoons fresh lemon juice
  • 4 plain rice cakes
  • 1/8 teaspoons fine sea salt

Method

  1. Place the blackberries in a 6-quart saucepan and mash lightly with a fork or potato masher, leaving some berries partially intact for texture.

  2. Set the saucepan over medium heat and bring the berries to a gentle simmer, stirring occasionally.

  3. Stir in the honey, lemon juice, and salt, then reduce heat to low and continue to simmer, stirring occasionally, until the mixture thickens slightly.

  4. Remove the saucepan from heat and stir in the chia seeds until evenly distributed.

  5. Let the jam stand at room temperature to thicken as the chia seeds absorb the liquid, stirring once or twice.

  6. Transfer the jam to a jar and refrigerate until cool and spreadable.

  7. Spread about 2 tablespoons of chia jam onto each rice cake just before serving.

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    Gluten-Free Blackberry Chia Jam on Rice Cakes

    This no-pectin jam relies on chia seeds to thicken ripe blackberries into a spoonable spread with just a touch of sweetness. Spooned over crisp rice cakes, it makes a quick gluten-free breakfast or snack with contrasting textures of crunch and juicy fruit.

    45 min 4 servings 110 cal

    Ingredients

    • 2 cups fresh blackberries
    • 2 tablespoons chia seeds
    • 2 tablespoons honey
    • 1 tablespoons fresh lemon juice
    • 4 plain rice cakes
    • 1/8 teaspoons fine sea salt

    Method

    1. 1

      Place the blackberries in a 6-quart saucepan and mash lightly with a fork or potato masher, leaving some berries partially intact for texture.

    2. 2

      Set the saucepan over medium heat and bring the berries to a gentle simmer, stirring occasionally.

    3. 3

      Stir in the honey, lemon juice, and salt, then reduce heat to low and continue to simmer, stirring occasionally, until the mixture thickens slightly.

    4. 4

      Remove the saucepan from heat and stir in the chia seeds until evenly distributed.

    5. 5

      Let the jam stand at room temperature to thicken as the chia seeds absorb the liquid, stirring once or twice.

    6. 6

      Transfer the jam to a jar and refrigerate until cool and spreadable.

    7. 7

      Spread about 2 tablespoons of chia jam onto each rice cake just before serving.