Chia Seed Jam...
Chia seed jam is a healthy substitute for the sugar-laden preserve that we’ve grown up with. Chia seeds can absorb up to 10-12 times their weight in liquid and work as the gelling agent in this recipe.
Not only are chia seeds perfect for healthy baking, they’re really good for us too! They’re one of the richest plant-based sources of omega-3 fatty acids, which promote a healthy heart and help to lower blood pressure – reducing the risk of heart-disease. Our bodies can’t synthesise these omega-3 fatty acids themselves, therefore we must obtain them from our diets.
On top of this, they’re a great source of antioxidants, protein and fibre. In fact, the chia seeds in this recipe contain almost half of our recommended daily fibre intake, which is great for a healthy digestive system. So chia seeds are both delicious and nutritious!
We whipped up a batch of chia seed jam to sandwich in-between our raw caramel slice and the results were AMAZING! We used raspberries, but feel free to try it with strawberries or another juicy fruit…
Preparation Time: 15-20 minutes
Makes: 1-2 servings
1 cup of Raspberries
1 tsp Coconut Oil
2 tbsp Maple Syrup (or liquid sweetener of your choice)
2 tbsp Chia Seeds
1 tbsp Water
Place the coconut oil a small pan over a low-medium heat.
Once melted, add the raspberries and stir for a few minutes until they begin to break down.
Stir the rest of the ingredients and leave on a low heat to thicken for another 10 minutes, stirring regularly.
Remove from heat and allow to cool before tucking in.
Storage: Once jam has cooled, store in an air-tight container in the fridge. The jam will keep for about 2 weeks in the fridge or can be frozen for up to 3 months.