I don’t know about you, but I’m a fan of shortcuts. If I can create something delicious with half the effort and a quarter of the mess, I’m all ears.
That’s one of the many reasons I’m completely smitten with refrigerator jam……that, and an intense fear of dying from botulism (but I’ll save that for another post).
Throw some fruit and sugar in a pan and we’re going to make magic. Jam the color of shiny jewels that tastes just as it should. Additives, dubious sweeteners, and pectin need not apply. Just the enthusiastic burst of sweet, tangy, fruit is showcased here.
When you realize that making fresh jam is this easy it’s hard to not start maniacally brainstorming a rainbow of flavor combinations. It’s up to you, but this week I’ve been obsessed with this simple raspberry jam that’s thickened naturally with chia seeds. The chia seeds are a nutritional powerhouse and add a delightful texture to the jam….just right for the center of this rich, vanilla scented coffee cake.
- 2 1/2 cups of all-purpose gluten-free flour mix
- 1/2 teaspoon baking powder (Hain Brand or homemade for corn-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum OR 3/4 teaspoon guar gum
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 2/3 cup melted coconut oil (or other light tasting oil)
- 3/4 cup unsweetened coconut milk (full fat works best in this recipe)
- 2 teaspoons apple cider vinegar (for making "buttermilk" with the coconut milk)
- 1/4 cup water
- 1 tablespoon vanilla extract (homemade for corn-free) or the pod scrapings of 1 vanilla bean
- 2/3 cup all-purpose gluten-free flour mix
- 1/4 cup gluten-free certified oats
- 1/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup melted coconut oil (butter, vegan margarine or light tasting oil)
- 12 ounces fresh or frozen raspberries
- 1/2 cup agave, Lyle's Golden Syrup, or granulated sugar
- 2 tablespoons chia seeds
- Preheat oven to 350 degrees F. Grease a 9 X 13 baking pan and set aside
- In your electric mixer fitted with the paddle attachment, place the dry ingredients (flour, baking powder, baking soda, xanthan or guar gum, salt, granulated sugar, and brown sugar).
- Mix on low for 15-20 seconds to combine.
- Add the remaining ingredients (eggs, melted coconut oil, coconut milk, vinegar, water, and vanilla).
- Starting your machine slowly, mix for 1 1/2 minutes on medium speed. The batter should be fairly thick and smooth.
- Scrape 1/2 of the batter into the pan and smooth it to the edges with a spatula. Top with a full batch of Raspberry-Chia Jam (see recipe below). I used a ziploc bag with a cut corner to distribute the jam.
- Drop the remaining batter onto the jam layer in large, evenly spaced globs. Using a spatula, gently spread the cake batter in an even layer, encasing the jam in the center of the cake.
- Sprinkle evenly with streusel topping (see recipe below).
- Bake on center rack of preheated oven for 40 minutes or until the coffee cake is golden brown and the cake springs back when pressed lightly with a fingertip.
- In a small bowl mix the flour, oats, brown sugar, and cinnamon with a fork.
- Add the melted coconut oil and mix and mash with the fork until you have a coarse, crumbly mixture.
- Place the raspberries and agave (or sweetener of choice) in a medium sized saucepan over medium heat.
- Bring to a boil (stirring and smashing with a heatproof spatula) and then immediately reduce heat to a simmer.
- Simmer for 30 minutes, stirring occasionally and watch for scorching (I have to use the lowest flame setting on my stove).
- Add the chia seeds and simmer for an additional 10-15 minutes. Scrape the jam into a jar and refrigerate until cool (it will thicken as it cools). This will keep for 2-3 weeks in the refrigerator.