Pumpkin Purée

  • Two small pumpkin pie pumpkins.
  • Water

Preheat oven to 375.

Cut the top off each pumpkin, then slice them lengthwise down the middle. Use a spoon to scoop out the pumpkin seeds.

Prepare a large baking dish with a very thin layer of water in the bottom. Place the pumpkins in the dish cut side up and roast for about an hour, or until easily pierced with a fork.

Remove from the oven and let cool to the touch. Using a spoon scoop out the pumpkin flesh and add it to a food processor. Blend until smooth.

Store in the refrigerator or freezer and use for all your pumpkin needs.

Pumpkin Spice Puree

This is great in coffees and on top of desserts and waffles!

  • 1 cup Pumpkin purée
  • 1 cup Water
  • 1/2 cup Coconut sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/8 tsp Cloves
  • 1/8 tsp ginger
  • Small pinch sea salt

Combine pumpkin puree and water in a blender and blend until very smooth. Strain through a fine mesh strainer/chinois/cheesecloth. Discard or save the pumpkin pulp. You can freeze the pumpkin pulp in silicone molds for use in smoothies or as a treat for your dog! Add the strained pumpkin liquid to a pan with the coconut sugar. Bring to a simmer over medium low heat. Simmer for 5 minutes, until it thickens and combines. Add the spices and stir to combine.

Pour the syrup into a container and store in the refrigerator. You can also pour the syrup into silicone ice molds and freeze them for a future use!

Mixed Berry Chia Seed Jam

This recipe is quick and easy!

  • 4 TB chia seeds
  • 2 cups berries, I used a combination of strawberries, blackberries, blueberries and raspberries
  • Juice and zest of half a lemon
  • 2 TB honey or maple ayrup
  • A large pinch of sea saly

Put chia seeds in a blender and blend into a powder. Add the rest of the ingredients and blend until homogenous. Refrigerate for at least 3 hours.

Jam Tart

Sweet Dough

Jam (try my stone fruit or raspberry jam)


Turn oven on 350 degrees.

Roll the dough out and place it in an oiled (and preferably parchment lined) tart pan.

Prick the bottom of the dough with a fork and parbake for 12 minutes.

Remove from the oven and add the jam and fruit.

Bake for 15 minutes. Cool and enjoy (maybe top with some ice cream…)

In the option pictured below, I used peach jam and nectarines.

Raspberry Jam

I love making chia seeds jams! They are easy, quick and delicious!!

  • 1/4 cup chia seeds
  • 1/4 cup water
  • 2 cups raspberries
  • 2 TB water
  • juice and zest of 1/2 a lemon
  • 1/4 tsp sea salt
  • 2 TB honey or maple syrup

Add chia seeds to a high powered blender. Blend until crushed. Add 1/4 cup of water and stir to combine. Let the mixture sit while you make the rest of the jam.

Add raspberries and 2 TB of water to a saucepan and cook over medium heat for 10 minutes, stirring occasionally.

Add raspberries, lemon juice and zest, sea salt and honey or maple syrup to the blender containing the chia and water mixture. Blend until well combined. Store in the refrigerator for 5 days or in the freezer for longer. Enjoy!


Stone Fruit Jam

You can make this using any stone fruit you have lying around (mango, nectarine, peach, plum, cherry…).

  • 2 TB chia seeds
  • 3 TB water
  • 1 heaping cup stone fruit, chopped
  • 2 TB water
  • 1/4 lemon, juice and zest
  • a large pinch of salt
  • 1 TB honey

Add chia seeds to a high powered blender and turn on medium to briefly crush the chia seeds. Add 3 TB water to the chia seeds in the blender, stir and allow to sit while you make the rest of this recipe.

Add stone fruit to a saucepan with 2 TB of water and cook over medium low heat for 10 minutes, stirring occasionally.

Add cooked fruit, lemon juice and zest, sea salt and honey to the blender with the chia seeds. Blend on medium until well combined. Enjoy!



2 TB coconut oil

4 apples, chopped into small pieces

juice and zest of 1/2 a lemon

1/8 tsp sea salt

2 TB honey

1 tsp cinnamon

Peel the apples, if desired (I did not).

Heat oil over medium heat in a saucepan or skillet until hot. Add apples, lemon juice and zest and sea salt. Cook over medium heat for 20 minutes. Add a couple of tablespoons of water if all the liquid evaporates.

Add cooked apples to a high powered blender with honey and cinnamon. Blend until smooth or chunky (I prefer chunky). Enjoy!

Cranberry Chia Seed Jam

This cranberry jam is delicious and tart. And it’s a beautiful and vibrant red color!

  • 1/3 cup of chia seeds
  • 5 1/2 cups of fresh cranberries
  • 2 1/4 cups of maple syrup
  • 1 tsp salt
  • 3/4 tsp vanilla extract
  • The juice and zest of 1 lemon

*please use organic ingredients, if possible.

  1. Grind chia seeds into a powder using a high powered blender.
  2. Add cranberries, maple syrup, salt, vanilla and lemon juice and zest to the blender containing the chia seed powder. Blend on high until the ingredients are well combined and the jam is thick. Let sit for 20 minutes.
  3. Season to taste with maple syrup, if you desire it sweeter.
  4. Store in the refrigerator for a week or in the freezer.