Gluten-Free Sunflower Seed Butter, Coconut Yogurt, and Homemade Raspberry Chia Jam Sandwich | Dada Eats
Gluten-Free Sunflower Seed Butter, Coconut Yogurt, and Homemade Raspberry Chia Jam Sandwich
15 mins prepServes 1
This sandwich is designed for a breakfast that feels like dessert. It features thick sunflower seed butter, creamy coconut yogurt, and homemade raspberry chia jam, all served on fluffy, plant-based, and allergy-friendly gluten-free bread.
To make the jam: combine all jam ingredients (frozen raspberries, maple syrup, lemon juice, vanilla extract, chia seeds) in a small saucepan. Bring to a boil then reduce to a simmer. Cook the jam on medium heat, stirring frequently, until it reduces and thickens, about 8-10 minutes. Remove from heat and let stand for 10 minutes. Transfer to a jar or container and refrigerate for at least one hour.
To make the sandwich: spread one tablespoon of sunflower butter on each slice of bread. In a small bowl, mix coconut yogurt and cinnamon together. Spread the cinnamon yogurt mixture onto one slice of the bread, right on top of the sunflower butter. Place the jam right on top of the coconut yogurt on this slice of bread. Feel free to swirl it a little to get everything incorporated. Option to add an extra dash of cinnamon. Add the second slice of bread with just the sunflower butter straight on top of the slice with coconut yogurt and jam. Press the slices together firmly. Slice and enjoy!
