To start- yes, this is another Europe Eats inspired dish. While in Amsterdam, I enjoyed a fig jam over buckwheat toast with a dollop of cream. It was a perfect bite. I was inspired to re-create my own, but with a healthier spin. Since coming home, I have been on the smoothie kick (thanks to my new kitchen gadget of a ninja blender set!). Due to not stuffing my face with hazelnut gelato every other day, I decided it was time for a healthier post. This jam is great for a spread on toast, muffins (like the corn muffins I made in the picture), or even as a topping to a yogurt breakfast.
My new taste-testers (all those who work at my company) seemed to enjoy the spread, but at first were hesitant to see a chia jam…. I am working on the wellness for employees, so hopefully those weird health trends won’t be as foreign to them for too long!
From my kitchen to yours- enjoy!
VANILLA CHIA FIG JAM
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- 5 very ripe figs, sliced lengthwise
- ¼ cup of water
- 1/2 teaspoon vanilla bean paste
- Slice your figs lengthwise. Then in a sauce pan, add in the water, figs, and maple syrup.
- Bring the mixture to a simmer and mash the figs using a wooden spoon. Once the figs are cooked down (About 5 minutes) transfer to a container or bowl. Mix in the vanilla bean paste and chia seeds.
- Allow the jam to sit and thicken in the refrigerator for at least 30 minutes.