Low Sodium Chia Berry Jam Tart with Almond Flour Crust

Total time1 hr 50 min

Prep time20 min

Cook time30 min

Low Sodium Chia Berry Jam Tart with Almond Flour Crust

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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3 tbsp coconut oil, melted
2 tbsp maple syrup
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp vanilla extract

For the jam filling

3 cups mixed berries (fresh or frozen), such as blueberries, raspberries, and strawberries
3 tbsp chia seeds
3 tbsp maple syrup
1 tbsp lemon juice
¼ tsp ground cinnamon

Instructions

1
Make the chia jam: combine the mixed berries, maple syrup, lemon juice, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally and pressing the berries with the back of a spoon, until the berries have broken down and the mixture is bubbling and slightly thickened, about 8–10 minutes.
2
Remove the pan from the heat and stir in the chia seeds until evenly distributed. Transfer the jam to a bowl and let it cool to room temperature, then refrigerate for at least 30 minutes, until thickened to a spreadable, jammy consistency.

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