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
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.
LOW SAT FAT