Raspberry Chia Seed Jam
My raspberry chia seed jam recipe is so easy to make and is a delicious topping for porridge, pancakes or toast. Its made in minutes! The chia seeds make it deliciously thick as well as adding a huge omega 3 boost. You can store this for
approximately a week in the fridge.
I love to add a scrape of this to my chocolate banana bread or my blueberry banana bread, which are included in my recipe section.
- 250 g raspberries
- 2 tbsp of chia seeds
- 2 tbsp of maple syrup
- blend together the raspberries, chia seeds and maple syrup in a blender until smooth. - allow the mixture to rest for a minute to allow the chia seeds to swell and give it
another blend - transfer to a jar with a flip top lid to store in the fridge. Give it a final stir before you put it into the fridge where the chia seeds will further swell.
If you like this, check out my chocolate banana bread recipe here.