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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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I had a totally different blog post prepared for you this week but when I returned from the farmers market and most of my raspberries were just a big smooshed mess I knew I needed to cook them instead of snack on them all day as planned.  I looked at my spread from the market and noticed the extra jalapeños I picked up for Dallas.  This is going to be good! 

I thought it might be exciting to show you a different and super easy way to make jam that doesn’t have refined sugars and stabilizers.  You can make this with lots of different fruits and leave the jalapeño out to make a more traditional fruit jam.  You can even play with your own flavor combinations such as cranberry and orange or maybe a savory version with tomatoes and onions. 

I love how this jam turned out: slightly sweet with just a kick of spice.  I think it really has that wow factor with this combination and you can definitely impress guests when you tell them it’s homemade.  This would be great served over some creamy cashew cheese, on a sandwich or even just spread on a biscuit like I did.

I’m not really much of a baker.  To me cooking is a form of art and all rules can be thrown out but baking is more of a science and that just doesn’t usually work for me.  Too many rules to follow.  I decided to try my hand at creating a new gluten-free biscuit.  To my surprise it didn’t turn out a complete disaster so I will share the recipe with you.  I actually really like them.  It is almost like a shortbread cookie in a biscuit.  I didn’t add any sweetener but the flavor from the coconut and almonds almost give it a slight cookie sensation.

If you would like to see more recipes like this or give this recipe a try please let me know in the comments below.  I’d love to hear from you!

Raspberry Jalapeño Chia Jam
Makes 4 to 6 ounces


About 2 cups fresh raspberries (frozen should work too)

1 Jalapeño, diced (discard seeds and membrane if desired)

2 tbsp maple syrup

1 tsp lemon juice

3 tbsp chia seeds


1. Add raspberries, jalapeños, maple syrup and lemon juice to a small sauce pan over medium-low heat.

2. While heating stir and mash everything together until combined and it is nice and juicy.  Remove from heat.

4. Place a fine strainer over a bowl and pour contents in.  Use a spoon to push all the liquid through the strainer while leaving the seeds behind.  (This step is optional if you don't mind the raspberry seeds and jalapeño pieces in your jam)

5. Add chia seeds and stir to combine.

6. Refrigerate for at least 30 minutes while the seeds set.  Now you have jam!

Almond Buscuits
Makes 6 Biscuits


2 tbsp flax seeds, ground

6 tbsp water

1 cup almond meal

1/2 cup brown rice flour

1/4 cup coconut flour

1/4 cup tapioca flour

1 tsp aluminum free baking powder

1/2 tsp salt

2 tbsp coconut oil, melted

3/4 cup coconut milk


1. Mix ground flax and 6 tbsp of water and set aside for 15 minutes.

2. Preheat oven to 350°.

3. In a large bowl add almond meal, brown rice flour, coconut flour, tapioca flour, baking powder and salt.  Stir together with a fork.

4. To the dry ingredients now add the flax and water mixture, coconut oil and coconut milk.  Work together with your hands.

5. Divide the mixture into 6 equal parts and shape into rounds.  Place on a parchment paper lined baking sheet and put in oven.

6. Bake for 50 minutes to an hour until the tops start to brown.

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.