Almond Butter Chia (“ABC”) Toast, featuring Raspberry Chia Jam

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Sometimes I have this for breakfast, sometimes for lunch, and sometimes for an afternoon snack. You can customize and modify these ideas easily, adding whatever produce you have on hand and readily substituting for things that you are missing. You can make your toast components savory or sweet, or even jazz things up by making some of each. So let’s get into it, I’m excited to share some delicious options with you!

Oh, and before we start, a word about choices…..My favorite brand of bread is Simple Kneads Gluten Free (nourishedbodyandmind15 for 15% off) but you can easily use any bread of your choice! Just make sure that you select a bread that has sufficient texture and depth to really hold up to the fabulous toppings you will be adding. And the items indicated in the ingredient lists below are guidelines. So feel free to adjust your options and amounts as you see fit. Creativity and variety is the key here!

Almond Butter Chia ( “ABC”) Toast, featuring Raspberry Chia Jam


  • 2 slices sourdough bread (or preferred bread of your choice)
  • 2-3 tbs almond butter (or other nut butter)
  • raspberry chia jam (see recipe below)
  • fresh strawberries, sliced


  • Toast bread.
  • Cover toast with base layer of almond butter (or other nut butter).
  • Spread a layer of raspberry chia jam over nut butter layer.
  • Cover jam with sliced strawberries.


Recipe for Chia Jam

Recipe for Chia Jam


  • 1 cup fresh or frozen berries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh-squeezed lemon or orange juice
  • 2 tablespoons water IF you are using fresh berries only
  • 1 tablespoon maple syrup
  • ½ tsp vanilla


  • Add all ingredients except for the chia seeds into a sauce pan in medium heat and bring to a simmer.
  • Allow the berries to cook down until they are easily mashed with a fork (about 3-5 minutes)
  • Remove from heat, add chia seeds and mix well
  • Cool and decant to a glass jar that seals well and refrigerate for up to a week.


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Posted on

April 4, 2022

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