Recipe ideas are usually born from (unexpected) cravings for something, evolves into brainstorming on a piece of paper (old school i know) and then it escalates into a full blown idea storm.
In this instance, fresh off creating this Carrot & Apple Cake, I was inspired by warm and wintery spice flavours + wanted to offer a new waffle combo for The Muscle Bakery.
Voila, carrot cake jam was born.
450g Carrots (can use frozen too)
400g Can of pineapple in its own juice
3 Apples (cut into small cubes)
3 Tbsp lemon juice
1 Cup Agave nectar (light)
1/2 Cup water
2 Tbsp Cinnamon
1 Tbsp Mixed spice
1/3 Cup chia seeds
1/2 Cup grated carrot
Put all your ingredients except chia seeds and grated carrot, into a medium-larger size saucepan and bring to a boil. Then, reduce heat and leave it simmering for approx 15 minutes (until apples and carrots have softened).
With a handheld blender, blitz everything to a pulp – leaving some texture rather than blending it till it is smooth.
Fold in chia seeds + grated carrot and leave simmering on very low heat, turning occasionally for approx 10-15 minutes. You want the chia seeds to soak up all the moisture and ‘gel’ all the ingredients together.
Leave to cool completely, i let it cool in the saucepan but you can transfer into jars and leave unopened until cooled.
This will taste nicer as the days go by when all the flavours settle together.
We enjoyed ours on some waffles (taste testing purposes ofc) but can’t wait to try it with some toast and nut butter – or even some french toast mmmm.
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