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RACHEL LETT
Jam–packed with omega 3 fatty acid, this is a low carbohydrate confiture to slather on some freshly baked flaxseed bread or dolloped into yoghurt.
Raspberry, Chia Jam
MAKES A POT
225g raspberries
1/2 lemon juice
50ml water
3 tablespoons chia seeds
Ingredients
Blend raspberries, lemon juice and water until smooth
Transfer to a jar (at least 300g in size), add chia seeds, and shake with the lid on.
Leave to set and gel for at least 3 hours — you may need to occasionally shake it up, so that the chia seeds swell.
Store in the fridge and use within a week.
Preparation
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