Prep Time: 10 minutes
Cook Time: 20 minutes for jam, 50 minutes for bread
Total Time: 1 hour 20 minutes
Yield: 10 servings

Ingredients

Raspberry Jam

2 cups raspberries
2 tablespoons pure maple syrup or honey
2 tablespoons chia seeds
Juice and zest of half a lemon

Bread

2 boxes Simple Mills Artisan Bread Mix
6 eggs
1/4 cup avocado oil
1/4 cup apple cider vinegar
1/2 cup filtered water

 

Instructions

 

FIRST, make the jam!

In a medium saucepan, COMBINE  the raspberries and maple syrup together over medium heat.

COVER with a lid and carefully bring to a simmer, stirring frequently. After 3-5 minutes, they will begin to release their juices. 

USE a potato masher to lightly smash them down.

ADD the chia seeds and lemon juice and reduce the heat to a medium-low temperature.

CONTINUE COOKING uncovered, stirring every few minutes or so. After about 15-20 minutes, the mixture will have thickened quite a bit.

Be sure to REMOVE IT from the heat now, as it will continue thickening as it cools.

LET the chia jam sit and cool down for about 10-15 minutes before transferring to another vessel or jar. (This will make a lot of jam, so you will have plenty leftover to store in the refrigerator for up to two weeks.)

*

PREHEAT the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. LINE a 9x5” loaf pan with parchment paper and set aside.

In a large bowl, WHISK together the wet ingredients. ADD in both boxes of artisan bread mix, one at a time. MIX well until smooth throughout.

POUR half of the batter into the loaf pan and layer in several large spoonfuls of raspberry jam and give it a nice swirl throughout.

POUR in the rest of the batter and top off with several more spoonfuls of jam. The more, the merrier! GIVE it a nice tap on the counter a few times to release any air bubbles.

BAKE for 40-50 minutes, until a toothpick inserted into the center comes out clean.

Top off with more jam, nut butter or both! ENJOY!

 

Photo and Recipe by Monica Stevens Le