There is always a jar of this chia jam in our fridge and it goes on everything from yoghurt to cookies, or more commonly, just eaten straight from the jar.
Chia seeds are really popular right at this moment, and for good reason. They are another of these ancient grains from the Aztecs that have made their way back into the western worlds spotlight. Chia seeds are really high in fibre and essential fatty acids. One tablespoon of chia seeds will give you 3gm of omega-3 ALA. They are also a complete source of protein because they contain all 9 essential amino acids. However, you would have to eat a lot of chia to reach your daily protein quota…
The key with chia seeds is that they need to be hydrated for us to absorb any of the nutrients from them. They are great to be sprinkled over foods, but the reality is that when they are in their dry state, they will just pass through the body unabsorbed.
- • 1 cup raspberries frozen
- • 1 tablespoon chia seeds
- • 1 teaspoon vanilla extract natural
- • 1 tablespoon maple syrup
- Place the raspberries and maple syrup in a small saucepan. Warm the raspberries over a low heat so that they soften.
- Alternatively, you can just defrost the raspberries on the bench top for around 30 minutes.
- Mash the raspberries with a fork. Stir through the vanilla and chia seeds, so that everything is combined well.
- Pour the mixture into your glass storage jar and place in the fridge for at least 2 hours.
- This jam will store in the fridge for around 1 week