This SBnJ with toast is great for people of all ages. Kids will love this allergen-friendly take on a classic favorite. The homemade jam is made with chia seeds that thicken it up and go well with the fresh strawberries. The sun butter provides a smooth rich nut-free flavor to compliment the jam on the toast. This snack is easy to make and perfect for any occasion!


This SBnJ with Toast Recipe is:

  • vegan.
  • accommodates the common food allergies, so everyone can enjoy a slice.
  • naturally sweetened and preservative-free homemade jam.
  • so good – kids will love it.
  • easy to make and portable for on the go.

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SBnJ with Toast Recipe
Prep time
Cook time
Total time
Recipe type: Snack/Lunch
Phase: 2
Serves: 4 servings
  • 4 slices of your bread of choice
  • ¼ cup sun butter
  • 1 cup ripe fresh strawberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • squeeze of lemon juice
  1. Place strawberries into a small pot on medium heat on the stove top and cook for 5 to 10 minutes.
  2. While cooking, once the strawberries soften up, use a fork or potato masher just to crush the strawberries and release more of their juices.
  3. Remove from heat and add the maple syrup, chia seeds and lemon juice. Combine everything together and place in a sealed container in fridge to thicken up overnight.
  4. When ready to eat, spread a tablespoon of sun butter and a tablespoon or two of strawberry chia jam onto each slice of bread.
  5. Enjoy!
Store jam in fridge for about 1 to 2 weeks.


Cedric Torres

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