Friday, 13 February 2015

How to make jam with chia seeds


We’ve reached the end of our chia-fuelled week, and we saved our favourite recipe for last…


This raspberry and chia jam is taken from Green Kitchen Travels by David Frenkiel and Luise Vindahl (Hardie Grant; £20), and it’s as delicious as it is simple to make. Three ingredients and a quick stir is all it takes – that’s right, no cooking! We’ve been enjoying it spread on toast and dolloped on top of fat-free Greek yogurt. Why not whip up a pot ready for a Valentine’s day breakfast treat…   

RAW RASPBERRY AND CHIA JAM
PREP 5 min, plus chilling
SERVES 12tbsp

250g raspberries, thawed if frozen
2tbsp chia seeds
2tsp maple syrup or runny honey

1 Put the raspberries in a bowl and crush with a fork. Stir through the chia seeds, then add the maple syrup or honey and mix to combine.
2 Pour the jam into a sterilised jar, then chill for at least an hour for the jam to thicken. It will keep in the fridge for up to 5 days.

Per tbsp
20kcal
0.7g protein
0.8g fat
0.1g saturates
2.6g carbs
1.5g sugar
1.6g fibre
0g salt
22mg calcium
0.4mg iron

LOW CAL
LOW SAT FAT
LOW SALT
HIGH FIBRE
VEG
GLUTEN FREE
DAIRY FREE

10 comments:

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  3. I simply love this recipe! Anything with berries :)

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  5. Absolutely delicious. Was craving for a midnight snack and what a great way to help with your chocolate cravings. Delicious chewy and chocolaty, will definitely be making this again. Thank you for the recipe Healthy Brownie Recipes | Keep Healthy Living :)

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