Chia Raspberry Jam

1. Heat pan on medium heat and add raspberries and maple syrup.
2. Heat raspberries for approximately 10-15 minutes, stirring occasionally, until they begin to liquify. Allow raspberries to come to a boil, and let them continue to boil until they begin to break down and form a saucy consistency.
3. Stir in chia seeds, lemon and sea salt and cook for another minute. Remove from heat and let sit until thick, approximately 10 minutes.
4. To store, place in an airtight jar , and keep it in the refrigerator for up to two weeks. Can also be frozen for up to two months.

Lemon Thumbprint Cookies

1. Preheat oven to 350 degrees F.
2. Add oats and almonds to a food processor and blend until finely ground.
3. Add maple syrup, fresh lemon juice, vanilla, baking soda, lemon zest and ground cinnamon. Blend until combined.
4. Form small balls of dough, place on a parchment paper lined baking sheet and gently press down to flatten. Then gently press down in the center of the cookie to create a well.
5. Place a small dollop of jam inside each well.
6. Bake for 10 minutes.
7. Remove baking sheet and let cookies sit on baking sheet for 5 minutes to cool.