Sunflower Seed Butter and Jam Bars
Homemade Cherry Jam
2 cups cherries, fresh or frozen (thawed), pitless
1/4 cup raw honey
juice of 1/2 lemon
1. Place fresh or thawed cherries into a medium size saucepan and mash with a fork until flattened and slightly chopped. Turn heat onto low and bring to a simmer. Cook for 10 minutes, stirring often.
2. After 10 minutes of simmering and stirring, add honey and lemon juice.
3. Cook at a simmer for 5-10 more minutes, stirring often. I cooked mine about 20 minutes total. You want your jam to slightly thicken while cooking. I tested mine by dipping a spoon into the jam and letting it sit out at room temperature for a couple of minutes. If you feel it has thickened to a near jelly-like texture, it is ready. It will thicken a bit more once you remove it from stovetop and it cools.
Seed Butter Bars
1 tbs. chia seed meal (ground chia seeds)
3 tbs. warm water
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup coconut sugar
pinch of salt
1/4 tsp. baking soda
1 and 1/4 cup sunflower seed butter
1/2 cup coconut spread or coconut oil, softened to room temperature
1 tsp. vanilla
1. Preheat oven to 350 degrees.
2. Mix chia seed meal into a small bowl with warm water and set aside.
3. In a large bowl, mix together almond flour, coconut sugar, salt, and baking soda.
4. In separate bowl, combine sunflower seed butter, coconut spread, vanilla, and chia seed mixture. Pour this delicious (go ahead and try it out for yourself) batter into the flour mixture and stir until well combined.
5. Press about 3/4 of the batter onto bottom of 8×8 baking dish. Spread jam evenly on top of dough. Use the rest of the dough as topping by crumbling it into tiny pieces and sprinkling it over jam. Bake for 15-20 minutes in oven.
6. Let cool. I sat mine out for about an hour before I cut into it. Store in fridge (covered) up to 4 days.