Raspberry Chia Jam

Chocolate Peanut Butter Jelly Cups Vegan 

The amount of unnecessary sugar and preservatives jam-packed (get it?) into a jar of shop-bought jam is beyond shocking. Instead of loading it with sugar, this recipe is sweetened naturally with just a little honey. The protein-packed chia seeds expand and give the jam a thick texture, while adding a boost of fibre and omega 3, and a squeeze of fresh lemon juice helps balance the flavours whilst offering a generous dose of Vitamin C.

This recipe has become a staple for me – it’s cheap, can be whizzed up in 20 minutes and makes the perfect partner to crunchy peanut butter over a slice of sourdough toast to satisfy those PB&J cravings. I love it as a filling in my Chocolate PB&J Cups, spread over a slice of freshly baked Banana Bread or dolloped over Quinoa PorridgeIt works well with other berries too, so get experimenting and don’t forget to tag me on Instagram @brechernutrition if you try it – I’d love to see!

Alright, let’s get jammin’…

Chocolate Peanut Butter Jelly Cups Vegan Porridge

Ingredients

320g (1 and 1/4 cups) organic raspberries

1.5 tablespoons of chia seeds

1 tablespoon lemon juice

1 tablespoon water

1/2 teaspoon vanilla extract

Small pinch sea salt

Optional: 1 – 2 tablespoons of honey

Method

  1. Combine the raspberries, honey (if using) and water in a pan and bring to a boil, gently mashing with the back of a wooden spoon and stirring consistently.
  2. Reduce to a low heat, add the lemon juice, chia seeds, vanilla and salt and simmer for 15 minutes, continuing to stir frequently to avoid the jam sticking to the pot as it thickens.
  3. Remove from heat, allow to cool and then store in a sealed jar in the fridge for up to 2 weeks.

I’d love to know what you think of this recipe. Please tag me on Instagram if you make this @brechernutrition

Chocolate Peanut Butter Jelly Cups Vegan

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Eli Brecher
Eli Brecher

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