We’re jammin’

Mmmm. Toasted coconut and cranberry rye bread (Biona Organic brand) for lunch. Topped it with blackberry chia seed jam. You can use any berry or a combo. Great way of using up a glut of fruit or those berries languishing in the bottom of the fridge! Sugar free but still mega yummy and sweet. The recipe is in my book Eating for Energy (link on the side of the page) but here you go:

1 cup of frozen or unfrozen berries such as strawberries, raspberries, blackberries, blueberries (if using unfrozen fruit watch it doesn’t catch and burn, frozen is preferable)

1.5 tbsp chia seeds

1-2 teaspoons of lemon or lime juice (lime works very well with raspberries)

1 teaspoon of brown rice syrup or a drop or two of liquid stevia.

 Cook the fruit slow and low.

Mush it down with a wooden spoon or fork.

Stir in the sweetener and juice.

Remove from heat and stir in the chia seeds.

Pop into a small kilner jar and let cool then store in the fridge for up to a week (if you can make it last that long).

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s