Raspberry Chia jam with yogurt & honey nut oats
Everyone seems to be talking about Chia seeds at the moment so I thought it was time to see what all the fuss was about. As a rule I try to restrict puds to weekends and then treat myself to whatever I fancy but it’s no bad thing to look for heathier alternatives to processed sugars. Although this recipe is made with natural ingredients it’s still incredibly sweet and perfect for an occasional treat.
Raspberry chia jam (see bottom of page for recipe)
50g mixed seeds
50g almonds ruffly chopped
50g hazelnuts ruffly chopped
3 tablespoons of coconut oil
4 tablespoons of honey (runny or set)
Pinch of sea salt
Warm the honey and cocount oil in a saucepan and when melted add the oats, seeds, nuts, salt and mix until throughly combined.
Place in a baking dish, press down til flat and bake for around 20 minutes at 200oc/Gas 6 or until golden brown all over. Leave to cool then break up with a wooden spoon
Raspberry Chia Jam Recipe
Having never used Chia seeds before I adapted a Chia jam recipe from the amazing My New Roots cookbook.
1-2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
Pinch of fine sea salt
3 tablespoons chia seeds
Put the berries in a blender, add the maple syrup, lemon juice, vanilla bean and sea salt. Process until smooth. Slowly add the chia seeds and process until combine.
Transfer jam to a container. Seal and refrigerate for at 15-20 minutes, or until chia seeds have thickened puree to the consistency of jam. Jam will last for up to one week if kept sealed the fridge.