Raw Raspberry and Vanilla Chia Jam
By Amy Crawford
So it's out of the kindness of my heart that I have today decided to share the DELICIOUSLY good raw raspberry chia jam that I shared previously with the loyal THI blog subscribers. It's time to spread the chia love further afar!
Some of you may recognise the gorgeous looking muffin above. This is the Orange and Chia Seed muffin recipe made from coconut flour and sugar, that too is on my blog.
1.5 cups frozen raspberries, defrosted
3 tablespoons chia seeds
1/4 cup water
Seeds of one vanilla pod (or vanilla essence)
2 tablespoons Maple syrup or rice malt syrup, to taste (or stevia, to taste).
Combine all the ingredients in a bowl and stir really well. I used a fork to mash up the raspberries as much as I could. Cover and pop in the fridge for a minimum of an hour or overnight. Remove and voila, you have jam! You can pop this on toast, muffins, stir it through yoghurt, plop it on your cereal in the morning..you can just eat it straight from the jar!