Savoury Jam
Based on the recipe by the GlucoseGoddess
If you have not heard of the GlucoseGoddess yet, I would highly recommend that you take some time and browse through either her profiles on Social Media or the website. The founder of GlucoseGoddess, Jessie Inchauspe, is a biochemist and has spent years figuring out what causes blood sugar spikes and, more importantly, how they can be controlled better, if not avoided altogether.
One of the recipes that got my attention whilst going through her book, the GlucoseGoddess Method, was her savoury jam. And there are multiple reasons for that.
The first is that whether you are a big fan of breakfast or not, this first meal of the day provides the basis of your well-being for the entire day. Getting out of bed is already difficult enough. So why bother with big drops in blood glucose levels, cold sweats, and brain fog as a result of a sugary meal at the start of the day?
The second reason why I found a liking to this recipe is that it is very easy and quick to make and that you will get multiple servings in one go that you can store and use throughout the week. Plus, the ingredients don’t break the bank.
And the third reason is, of course, that it is very yummy. Especially for people who enjoy a sweet breakfast, this one might be a nice alternative as the roasted peppers are naturally on the sweeter side.
Try it. Have a go at it. And don’t worry about sticking to the exact amounts. I have deviated from the original savoury jam recipe slightly, simply because the jar of roasted peppers was larger and I didn’t want to let anything go to waste. I also used an air fryer rather than an oven.
Ingredients:
- 1 x 350g jar of roasted red peppers, drained and chopped (original recipe calls for 300g)
- 200g feta, crumbled
- 2 teaspoons dried oregano
- favorite bread – the original recipe calls for rye or sourdough, I used the low-carb bread from LivLife
- 4 tablespoons olive oil
- salt and pepper to taste
How to make it:
- Preheat oven to 200C / 180C fan or get air fryer ready and use at 180C
- Mix red peppers, feta, olive oil, oregano, and salt and pepper
- Transfer to a baking dish or air fryer
- Bake in the oven for 10 minutes or in the air fryer for 8 to 10 minutes
- Remove from oven/air fryer and mix again
- Spread on bread and refrigerate leftovers for up to 1 week
Nutritional value (please note this is an approximate, based on 4 servings, without bread):
Calories 278 | Total fat 25g | Saturated fat 9.5g | Total carbs 8.2g | Dietary fiber 1.5g | Total sugars 5.9g | Protein 8.1g