Raw Strawberry Chia Jam and Jam Filled Doughnuts

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Most of us foodies have an ever expanding list of things we ‘must make soon’. I have a ginormous one of these and it doesn’t get any smaller.

But, sometimes, I come across recipes that simply bypass the queue.

I just love when it happens. When I see something that I must make NOW, not soon, NOW!

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What’s even better, is when that recipe I had to make is a great success and so good that it becomes a ‘regular’ recipe and not just a one hit wonder.

Today I share with you one of those; RAW strawberry jam.

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Not only is this recipe raw, it’s incredibly easy, quick, nutritious and really delicious. Without the rapid boiling of the fruit as in regular jam, this recipe ensures maximum, fresh, fruit flavour and nutrition. It’s almost floral with strawberry essence.

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Go check out the ingenious creation of Kate’s at Clear The Way. I used frozen strawberries and added two tablespoons of agave syrup to sweeten and the seeds of half a vanilla pod for added luxury.

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I first had my jam simply on toast, which was luscious, but I felt my exciting discovery merited a special use. What could be a better use for jam than jam filled doughnuts? That’s a rhetorical question, there is no better use.

I’ve been trying out baked doughnuts for a while. I’m not a fan of the traditional fried kind. I hate the hassle of deep frying and I can’t bear the idea of wasting and eating all that oil. After half a doughnut, I get that sick feeling of the oil settling in my stomach. I much prefer, a light, fluffy, baked doughnut.

The recipe I share with you today is the best version I have come up with to date. They have the aroma and richness of fried doughnuts but without the stodginess.

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Makes 15 doughnuts:

What you need:

  • 1 50g sachet coconut cream melted in 175ml boiling water or warmed canned coconut milk
  • 70g plus 1 tsp caster sugar
  • 2 tsp dried yeast
  • 400g strong white bread flour
  • 25g natural custard powder or cornflour
  • ½ tsp salt
  • 1/4 tsp freshly grated nutmeg
  • Egg replacer for 2 eggs (Orgran, Ener-G – haven’t tried flax but think it would work)
  • 75g soya spread, melted
  • 3/4 cup/10 tbsp raw strawberry jam (or jam of choice)
  • 3/4 cup caster sugar (for coating)
  • 1/2 tsp ground cinnamon

How to make them:

  • Cool the coconut cream/water mixture until hand-warm. Whisk in the 1 tsp of the sugar and yeast and set aside.
  • Add the flour, custard powder, 70g sugar, nutmeg and salt to the bowl of your stand mixer and briefly combine with your hand or a whisk. Make a well in the middle and add the egg replacer, melted spread and yeast mixture.
  • Connect the bowl to your machine with the dough hook attached and start on low-medium speed to combine the ingredients. Once a dough is formed, allow the machine to work the dough for 5 minutes. The dough should be smooth and silky and not sticky but not dry.
  • Cover the bowl and leave in a warm place for about 1 ½ hours, or until doubled in size.
  • Knock the dough back then roll into 15 balls and place on lined baking sheet. Use your palm to gently pat the balls, just to remove any domed tops. Cover loosely with clingfilm and leave in a warm place for a further 30 minutes, or until doubled in size.
  • Heat the oven to 180C/350F and bake the doughnuts for about 10-12 minutes or until golden brown.
  • Whilst baking, fill a small bowl with cold water and a larger bowl with the sugar and cinnamon.

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  • Remove from the oven and immediately brush the doughnuts all over with a light layer of water then toss in the sugar mix. Leave to cool.
  • Spoon the jam into a piping bag with a plain nozzle. Use a small knife or skewer to make a hole in the side of each doughnut, push the piping bag into the hole and fill with jam until you feel resistance.
  • Enjoy!

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Leftover, stale doughnuts? They are amazing on the barbeque where the sugar will caramelize into a crisp toffee layer. Delicious.

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Per 2 Tablespoons

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66 Responses to Raw Strawberry Chia Jam and Jam Filled Doughnuts

  1. OwlMcCloud says:

    I wish I could make this buy I suck at baking lol!

  2. Lissa says:

    Both the jam and the doughnuts look AMAZING. I love that the doughnuts are baked instead of deep fried.

    Damn, my belly is grumbling now :p

  3. These look so heavenly they are making me hungry!

  4. Thank you very much for following me back. I really enjoyed this recipe. I have to try it. I also follow you in pinterest. If you are interested you can also look at my facebook page, my twitter account or my pinterest boards.

  5. Thanks for dropping by my blog! And I spot a couple of naan bread recipes here that look rather interesting… 🙂

  6. Thanks for dropping by my blog. And I spot a couple of naan bread recipes on here that look very interesting! 🙂

  7. liveblissful says:

    i really miss jam donuts, thanks for sharing a vegan version 🙂

  8. Kate says:

    Yummmmy! Great additions. I’m going to add some vanilla into the little batch of leftovers I have in the fridge and try it on my english muffins tomorrow!

  9. Angie says:

    Beautiful idea. Strawberries are just about to pop up here in Eastern France — can’t wait to give this a whirl!

  10. i WOULD LOVE TO TRY YOUR DOUGHNUTS BUT i AM UNFAMILIAR WITH A FEW OF THE INGREDIENTS – SACHET OF COCONUT CREAM, CUSTARD POWDER AND SOYA SPREAD. i NEVER HEARD OF THESE PRODUCTS. i WONDER WHERE i COULD FIND THEM. i’M NOT A VEGAN SO i DON’T SHOP AT VEGAN STORES AND i HAVEN’T NOTICED THESE THINGS IN REGULAR us super markets.

  11. Kristin says:

    I know exactly what you mean about the “must make soon” list! Chia seed jam has been on mine for a while and this recipe gives the jam a purpose too – I see why it bypassed everything else on your list 😉 have you tried freezing the jam yet? I’m curious to see how it holds up!

    • Poppy says:

      Hi Kristin. Yes it was well worth jumping ahead of the queue! What a good idea to try freezing it – I’ll pop what I’ve got left in to freeze and feed back! Poppy 🙂

    • Poppy says:

      Hi Kristin, the jam freezes beautifully. I let it thaw just a little and it was like a sorbet! Then when it’s fully defrosted its jam again! Thanks for suggesting 🙂

      • Kristin says:

        Thanks for testing that out!! It’s so awesome to know that it freezes well – I can make full use of what’s in season with the freezer. I’m excited for a lot of chia seed jam this summer! 😉

  12. I love the idea of raw strawberry jam! Definitely on my to-do list 😉

  13. Claudia says:

    Hi Poppy,
    thanks a lot for your likes on my blog! Great to get to know your blog this way, too.
    Your raw jam looks absolutely delicious, thank you for the inspiration. I never used chia seeds before but I have read that they get a jelly-like consistency when put to water. Has it a gellant effect in the jam? I only know agar-agar so far (and have used it only in hot liquids).
    Cheers,
    Claudia

    • Poppy says:

      Hi Claudia. Thank you for your message.
      Yes, the chia seeds become gelatinous when soaked briefly in water which gives them a fabulous binding quality. They help to ‘set’ the jam. You can use more or less depending on how thick you like your jam.

      Chia seeds can also be used as an egg replacer in baking, similar to flax seeds.

      With more omega-3 fatty acids than salmon, a wealth of antioxidants and minerals, a complete source of protein and more fibre than flax seed, they are a great choice to use wherever possible!

      Thanks for coming by. Poppy 🙂

      • Claudia says:

        Thank you so much for the information, Poppy! That’s very friendly. Sounds like a super food, and if it has binding qualities even without cooking, it must be perfect for raw treats. Thanks a lot for the inspiration!

  14. ohlidia says:

    The jam, and especially those doughnuts, look super yummy!

  15. mrsgalvan says:

    Oh my! These sound amazing!

  16. Cakelaw says:

    These donuts look spectacular – I can see why this recipe jumped the cue.

  17. Michalina says:

    Fabulous recipe, very tempted to test it 🙂 Thanks for liking my post! I really like your blog, so many great ideas!

  18. Hi Poppy. I’m really enjoying perusing your site. I love the idea of raw strawberry jam (hurry up strawberry season!) and these doughnuts look so good. I agree, I hate the idea of using all that oil and then figuring out what to do with the leftovers. Do you know what the US equivalent of cornflour or custard powder is?

  19. This is such a clever idea! I will totally try making some raw chia jam as soon as fruit comes back in my corner of the world!

  20. These look out of this world! Glad to have found your blog 🙂

  21. Jam doughnuts are a secret longing of mine. I think they are incredibly
    delicious but it never seems the right time to eat one, so they remain a bit of an enigma. I should just do the deed . . .follow your recipe and eat lots in one sitting!
    Thanks for sharing this recipe

    • Poppy says:

      Definitely Donna! I know what you mean – at least these aren’t laden with oil so are a bit more guilt free so why not enjoy!

  22. lexieloulou says:

    what a lovely idea! i can’t wait to try this recipe 🙂

  23. Pingback: super sweet | Rachel in Veganland

  24. Sophie33 says:

    A fantastic vegan creation, my friend! waw, even! I so must make all of your tasty recipes soon! 🙂

  25. Mandi says:

    looks so good! I’m definitely putting this on my “must try” list 🙂

  26. Victoria says:

    These look so wonderful! What a great treat…homemade strawberry jam and all. Oh my…looks so good!

  27. gillbla says:

    Wow, I’d never thought of using chia as a raw-thickener. What a brilliant idea. Annoyginly I’ve just munched my way through all my strawberries. I suppose I’ll just have to buy some more.

    Ps. Thanks for visiting my blog. I’m enjoying looking through yours and have added you to my bloglovin.

  28. Jocellyn says:

    How delicious looking. One day I wanted “jam” and finally had the seemingly obvious idea to mash up some berries and spread it on top. The taste was so much better than the jarred stuff.

    • Poppy says:

      Definitely better than the jarred stuff! What I love about this recipe is the fact you get the full fruit burst flavour as you would with pure mashed berries plus the chia gives a ‘jammy’ consistency.

  29. Looks great, I will try this!

  30. Yum! These sound so amazing!

  31. elle says:

    oh my gosh, chia jam?? I’m definitely trying that! Thanks =D

  32. ~ Phuong ~ says:

    Hi Poppy,
    Thank you for visiting my blog and liking my post. Give me a chance to stumble upon this great blog of yours.
    I haven’t had the courage to make doughnut yet, seems quite hard for me. Yours look soooo good, the jam has such amazing colour!

  33. Wow I can pretty much taste these through the screen of my computer. The donut looks incredible! Thank you for visiting my blog 🙂 Isn’t chia jam great?

    • Poppy says:

      Thanks Lauren! Chia jam is incredible, I love how none of the fresh fruit flavour is lost in all the boiling of traditional jam. Blackcurrant chia jam is incredible too!

  34. I absolutely love jelly filled doughnuts. I ate them so much growing up, and love this idea for a unique spin on it!

  35. Pingback: ABC Award | Simply Blissful Life

  36. Thanks for checking out my blog and my recent Rainbow Swirl Cookies! I hope you get a chance to stop by again soon and try out a recipe for yourself too. I look forward to following your posts in the future.

    -Christine

  37. Pingback: Meal Plan Monday with Poppy’s Patisserie | Bunny Kitchen | My Plant-Based Family

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