Quick & Easy Freezer Jam

Adapted from
A Girl Worth Saving



Ingredients

1 lb berries or other fruit, cubed
1 Tbsp gelatin/pectin
1/4 tsp sea salt
1/4 cup honey
1/2 tsp vanilla

Note: This recipe can also be used with frozen fruit, no changes necessary.

Directions

Throw your fruit, the sea salt, vanilla and honey into a medium sized pan and bring to a boil. 

Let the mixture cook into a low boil for roughly 45 minutes or until the mixture is reduced by half.

Leave the pan on the stove and mix in the gelatin. Stir thoroughly for 1 minute and then pour the mixture into a mason jar. Be careful not to add more than the recommended amount or to go over the 1 minute. Gelatin/pectin is very fussy and can easily turn your jam grainy if overcooked or too much is added.

Allow to cool, then seal with a lid and store in your freezer for long term storage or your fridge if you want to eat it right away.

Once opened, the jam is good for one week. 

If you don't eat jam that often, I recommend storing it in small stackable square jars so you only need to unfreeze what you're going to use and they save space in the freezer by being a square shape.

Chia Seed Pudding

Chia seeds, are loaded with omega fatty acids, protein, minerals, vitamins, and fiber. Even better, when introduced to a liquid they absorb it and transform into a gel-like consistency. This is perfect for adding to recipes as a thickener or egg-substitute (pancakes!).

They also make a great base for a simple two ingredient pudding.

 
Ingredients:

3-4 tbsp Chia seeds

8 oz unsweetened almond milk/coconut milk

Optional toppings:
Vanilla extract, honey, agave nectar, maple syrup, nutmeg, cinnamon, cocoa powder, coconut flakes, graham cracker crumbles, granola, fresh fruit, etc…


Directions:

Combine the chia seeds and room temperature almond milk into a bowl. Let it sit at room temperature for approximately 30 – 60 minutes. Mix every 5 – 10 minutes to break up clumps. Once pudding is at the desired consistency, mix in any option items you want and enjoy!

Flourless Peanut Butter Cookies

Adapted from PBS Kids

Ingredients:

1 cup peanut butter, crunchy or smooth
1 cup sugar
1 large egg, lightly beaten
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

Zucchini Oatmeal Cookies

In honour of St. Patrick's Day, a healthy and sweet cookie treat.

Adapted from AllRecipes

Ingredients



1/2 cup butter  
3/4 cup white sugar  
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda  
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola 

Directions

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. 

Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.