By Samah Dada

Samah Dada is the mastermind behind the popular food blog @dadaeats. What first started as a way to keep track of her favourite NYC eats, it grew into Samah’s passion to share with the world unique, gluten-free and allergy-friendly recipes. From her time growing up in California, to schooling in London and now hosting NBC’s digital show #Cooking with Samah Dada in New York, her inspired palate is the perfect place to start looking for delicious Little Northern Bakehouse recipes. 

A twist on a classic sandwich! This simple raspberry chia jam takes the classic duo of PB&J to new heights. Paired with creamy sunflower seed butter, cool coconut yogurt and our Sprouted Honey Oat bread, it’s a combo you’ll crave. Made with frozen raspberries, this is a jam you can pull off in minutes whenever you need it!

step 01

To make the jam: Combine all ingredients 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 mins. Remove from heat and let stand for 10 minutes. Transfer to a jar or container and refrigerate for at least on hour.

step 02

To make the sandwich: Spread one tablespoon of the sunflower seed butter on each slice of bread

step 03

In a small bowl mix coconut yogurt and cinnamon together. Spread the cinnamon yogurt mixture onto one slide of bread, right on top of the sunflower seed butter.

step 04

Place the jam right on top of the coconut yogurt slice of bread. Feel free to swirl it a little to get everything incorporated. optional: add an extra dash of cinnamon

step 05

Add the second slice of bread with just the sunflower butter straight on top of the slice with the coconut yogurt and jam. Press together firmly. Slice and enjoy!