A quick and easy recipe for strawberry chia jam, that uses less sugar, but doesn’t sacrifice on peak-season berry flavor. Enjoy this healthier version on toast, swirled into yogurt or oatmeal, or any other way you love to eat jam!
One of my favorite things about living here in coastal Washington is our access to dozens of farmers markets, great farm-to-table restaurants, super fresh seafood, and tons of local produce, the highlight of which for me, you may have guessed by now, is the many varieties of berries that grow so well throughout the Pacific Northwest.
BUT, we’ll soon be getting to know a whole new agricultural and food scene, when we move again for my husband’s job this Summer, this time to the Washington, D.C. suburbs.
We got the official word a few weeks ago, and I haven’t really processed how much we’re going to miss our life here. Instead, we’ve just been working madly to get the house ready to sell and move across the country.
Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumble topping – but in convenient hand held form!
It’s no secret that I love a good fruit crumble – I’ve filled this blog with countless variations of them. What’s not to love about juicy seasonal fruit nestled under a buttery blanket of gently-spiced, brown sugar-laced, oat crumble goodness?
If that’s so wrong, I don’t want to be right.
I’m especially fond of jammy crumble bars – they combine everything wonderful about a traditional fruit crisp, but are portable, can be made in advance, keep well for a few days, and are easier to serve to a berry loving, crumble adoring, crowd.
A simple raspberry lemon poppy seed cake, filled with fragrant citrus, vanilla, and almonds, and dotted with jammy berries – it’s the perfect sweet afternoon treat.
Let’s talk cake.
Are you a fan of gloriously stacked and filled and frosted beauties? Or do you fall into the humble single layer cake camp, served simply with a dusting of sugar, a casual dollop of fresh whipped cream, and maybe a scattering of fresh berries?
While I do love layer cakes, simpler versions make their way into my oven much more often. What these uncomplicated cakes may lack in spectacle, they more than make up for in flavor – and ease. Minimal fuss, but maximum results thanks to good ingredients.
In the case of this raspberry lemon poppy seed cake, fragrant vanilla bean, ground almonds, olive oil, and fresh citrus elevate ordinary sugar, flour, and eggs. It may be rustic, but the resultant golden, berry-studded cake shines.