Chia Raspberry Jam
This simple jam uses a few ingredients and can be used as a spread, muffin filler and can also be stirred through pancakes.
500g fresh or defrosted raspberries
¼ cup coconut sugar
½ cup white Chia seeds
½ tsp fresh vanilla bean paste (optional)
1 tbsp lemon juice (optional)
Blueberry/raw cacao powder
Blend or mash berries and add coconut sugar. Stir through Chia seeds and allow setting for an hour or overnight. Store in sterilised jars and keep in the fridge for approximately 2 weeks. Excess jam can be stored in the freezer in zip lock bags.
Tip: You may use date paste or stevia as a coconut sugar replacement.