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Gluten FreeLow CarbVegetarianVeganPaleo
This low carb and sugar free cranberry jam is thickened with chia seeds. Chia seeds are very absorbent and are a healthier alternative to thicken sauces and jams. This is a quick way to make a cranberry jam and is sugar free and gluten-free too.
A regular cranberry sauce can be full of sugar, so this low carb cranberry chia jam is a great sauce to serve with your Thanksgiving turkey. A lot healthier option than opening a can!
Carbs in Chia Seeds
Chia seeds are gluten and grain free but one tablespoon of the little seeds has more calcium than a glass of milk. More Omega 3 than Salmon and more antioxidants than blueberries!
A 1oz (28g) serving of chia seeds is just 1g net carbs. As they are tiny seeds, 1oz is a lot of chia! They have an amazing fiber content with 11g carbs of fiber of serving. They also are a great source of protein and make a great low carb vegetarian must!
When added to liquid they create a substance that looks like gelatin. Or a tapioca pudding. This gel like substance is due to the soluble fibre in the Chia seed. This form is often used as an egg substitute in keto vegan recipes.
How to make cranberry chia jam
This recipe could not be easier to make. Simply place the ingredients, apart from the chia seeds, in a saucepan, cover and bring to the boil. I used fresh cranberries but frozen would do just as well.
Cover and simmer on a low heat for 10 minutes until the cranberries are softened. Taste and add any more sweetener to your own taste. I actually started making this with only ½ cup erythritol as I didn't want it too sweet. Upon tasting it, I added more erythritol as my face looked like I had sucked a lemon. Boy, was that a sharp tasting sauce!
Finally, add the chia seeds, stir and let cool down. Spoon the mixture into a jar. Maybe a fancy one, put a ribbon on it and voila, you have a lovely gift someone. Alternatively, you can use that cleaned peanut butter jar you have in the back of your cupboard. I almost collect glass jars as I cannot throw them out. Painted and dipped in glitter, they make great candle holders as well as storing chia jam!
This recipe was originally published way back in December 2016. The photos and content have been update but the content remains the same. It's a great simplerecipe, why change it!
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Place the cranberries, monkfruit sweetener and water in a saucepan.
Bring to the boil, cover and simmer for 10 minutes until the cranberries are softened.
Remove from the heat and add the chia seeds. Stir thoroughly.
Allow to cool and then transfer to a jar with a tight fitting lid.
Store in the fridge.
Notes
Makes about 2 ¼ cups jam with 12 total servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
I like to store my Jam in an airtight glass container in the fridge, where it'll last between 7-14 days. If you don't think you'll use all of your Jam before then, you can always cut the recipe in half! Speaking of Jam uses…you can use this healthy Chia Jam pretty much anywhere you would use regular Jam or Jelly!
The answer: chia seeds. These little orbs of nutrients hold up to 30 times their own weight in water, making them the perfect substitute for jam-thickening pectin.
They are full of antioxidants that protect our bodies against free radicals and they are also full of fiber which is excellent for our digestive health. Chia seeds are an easy way to add minerals to your diet- they're are full of calcium, iron, zinc, copper, manganese, niacin, and magnesium.
Chia seeds can expire due to their high amounts of fatty oil. Over time, the oil in the seeds will begin to oxidize, chemically altering the quality of the seeds until they are completely rancid. You can tell if your chia seeds have spoiled in several ways. The first is to check for signs of moisture or mold.
One of the most noticeable signs that chia seeds have gone bad is a rancid or musty smell. Fresh chia seeds have a mild, nutty aroma. If you detect any off-putting odors when you open the container, it's a clear indication that the seeds have spoiled and should not be consumed.
Powerful nutritional supplements, chia seeds are well-known for their ability to cleanse the body. They have a high dietary fiber content, which aids in controlling digestion and wards against constipation. Furthermore, chia seeds help the body eliminate toxins and extra waste by absorbing them in the digestive system.
As chia seeds become a sticky gel-like substance when soaked in water, they can also serve as a digestive system cleanser. This is a fantastic method for cleaning out toxins and accumulation in your intestines. Inflammation can be dramatically reduced by chia seeds.
The insoluble fibre and protein present in them help you feel satisfied and full. As per USDA data, a 100-gram serving of chia seeds can fulfil up to 34% of the daily fibre intake, thus facilitating the reduction of belly fat.
Because of their high fiber content, eating too many chia seeds may cause constipation, diarrhea, bloating, and gas. Chia seeds may also cause flare-ups with inflammatory bowel conditions such as Crohn's disease. Choking hazard. Dry chia seeds absorb water, which causes them to swell up and become gelatinous.
This credit goes to Omega-3 fatty acids present in chia seeds. They help in regulating the female hormones and make it easier for women to get pregnant. Chia seeds are also good sources of zinc, iron, magnesium, fiber, and antioxidants.
Omega-3 fatty acids: Chia seeds contain a high amount of omega-3 fatty acids. It is known that high levels of omega-3 fatty acids may increase the risk of bleeding. Therefore, it is advised to avoid taking chia seeds with foods or supplements rich in omega-3 fatty acids.
If you're taking medication for hypertension or diabetes, talk to your doctor before adding chia seeds to your diet, as they may affect your blood pressure and blood sugar. In addition, if you have preexisting GI issues, you may also want to use caution when adding fiber-rich foods, like chia seeds, into your diet.
Simply combine chia seeds with your choice of milk (dairy or plant-based), add a sweetener like honey or maple syrup, and let the mixture sit in the refrigerator overnight. The result is a creamy, nutrient-dense pudding that can be topped with fruits, nuts, or spices for added flavor and health benefits.
Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. If the pudding becomes too thick, loosen it with a little extra milk. Wait to add the toppings until right before you eat.
Homemade jam and jelly can last for a long time, depending on factors such as ingredients, storage conditions, and preparation methods. Typically, homemade jam will last around 6 to 12 months when unopened and stored properly. Once opened, it should be consumed within 1 to 3 months to ensure the best taste and quality.
How Long Will The Meal Prepped Chia Pudding Last? It will last for up to 5 days in the fridge or for several weeks in the freezer. I also recommend using containers that aren't too big, so you have less air.
Unopened, Chia Smash has a shelf life of 1.5 years, and you'll find the best by date on the bottom of the jar. Once you open your jar, you'll need to place it in the refrigerator and we recommend consuming it within 8 weeks.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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