Strawberry Chia Jam


- 2 cups strawberries, hulled
- Zest and juice of 1 medium orange (about 3 tablespoons)
- 3–4 tablespoons granulated sugar, honey or maple syrup
- ¼ cup chia seeds
How to Make It:

1. Place strawberries, orange zest, orange juice and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook 7-8 minutes.
2. Remove from heat and whisk in chia seeds.
3. Place jam in a pint-sized jar and seal with a lid. Refrigerate overnight.

Recipe Notes:

Storage Tip: Jam will keep for up to 1 week in the refrigerator.

Blueberry Breakfast Cake


- 2 tablespoons butter
- ½ cup + 1 tablespoon packed brown sugar, divided
- 2 pints blueberries, divided
- 2 large eggs
- 12 ounces vanilla or plain Greek yogurt (or 1 ⅓ cups)
- ¼ cup oil
- 2 teaspoons pure vanilla extract
- 1 cup whole wheat pastry flour*
- 1 cup old-fashioned rolled oats
- ¼ cup ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
How to Make It:

1. Preheat oven to 350 degrees.
2. Place butter in the bottom of a greased 9” round cake pan. Place the pan in the oven for a few minutes, until butter is just melted. Remove the pan from the oven and add one tablespoon of brown sugar and stir to combine. Dump about ¾ cup blueberries into the cake pan, toss with the butter and brown sugar and form an even layer. Set the rest of the blueberries aside and set the prepared pan aside.
3. Using a stand mixer fitted with the paddle attachment, mix together the eggs and remaining bowl sugar until combined, then whisk in the yogurt, oil, eggs, vanilla extract until incorporated.
4. In a separate bowl, mix together flour, oats, flaxseed, baking powder, baking soda, salt and cinnamon. Slowly add dry ingredients into the wet ingredients with mixer on low speed, just until combined. Fold in remaining blueberries.
5. Pour batter into the prepared cake pan. Bake in the oven for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, then place a plate upside down on top of the cake pan and turn it over so the cake turns onto the plate with the blueberry topping facing up. Slice and serve.

Recipe Notes:

Substitution Tip: You can use all-purpose, whole wheat, whole wheat white, oat flour or GF all-purpose flour.

Strawberry Basil Strudels


- 2 Puff Pastry Sheets, thawed to room temperature
- 6 Oz. Strawberries, sliced
- 1 C. Sugar Free Strawberry Preserves
- 1 Tbsp. Fresh Basil, chopped
- 1 Egg, beaten
- ¾ C. Powdered Sugar
- 2 Tbsp. Milk
- ½ tsp. Vanilla
How to Make It:

1. Preheat the oven to 400F and prepare a baking sheet with parchment paper.
2. Allow your puff pastry to thaw, then roll each puff pastry out into a thin sheet. Cut each sheet into 6 rectangles, making 12 total.
3. In the center of the rectangles place 1 ½ Tbsp. of strawberry preserves, leaving about ½ inch around the boarder.
4. Top with strawberries and a pinch of fresh basil.
5. Spread the egg wash around the perimeter of your pastry sheet. Top with a second pastry sheet, press and pinch to glue them together.
6. Brush your egg wash on each of the strudels and use a fork to poke a hole in each top.
7. Bake in the oven for 20 minutes or until golden.
8.While the strudels bake, make the vanilla glaze: Mix the powdered sugar, milk, and vanilla in a small bowl.
9.When the strudels are done baking, pull them out of the oven and allow to cool. Use a spoon to drizzle the vanilla glaze over top and enjoy!
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