Low FODMAP Chia Berry Jam Tart with Almond Flour Crust
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
- 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
Ingredient noteChia seeds only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/4 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
- 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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