A recent brunch date with a colleague at Henley’s Wholefoods
, in Alexandria Sydney, I discovered what everyone had been raving about; Raspberry Chia Jam.
Henley’s Raspberry Chia Jam was outstanding, not overly sweet and contained no sugar at all. I couldn’t help be impressed and decided to try my hand at making my own version using the minimal ingredients necessary.
You can use the compote as a spread or as an ingredient in cakes and muffins or heat a few tablespoons and use as a topping over custard, ice-cream or yoghurt.
Alternatively the brilliant red colouring will make a stunning centre piece on any cheese board.
Raspberry Chia Compote is delicious as an alternative jam spread or it can be used as an ingredient in cakes or muffins or used as a topping over custard, ice-cream or yoghurt. Or simply serve the compote with a cheese platter.
: 5 minutes
: 5 minutes
: 1 Cup
1 Cup Raspberries
2 Tablespoons Coconut Water
1 Tablespoon Rice Malt Syrup
2 Tablespoons White Chia Seeds
Combine all the ingredients into a food processor and blend until smooth.
Pour the mixture into a saucepan and bring to the boil, allow to simmer for a few minutes and remove from heat and cool.
As there are no preservatives or sugar to increase the compote’s shelf life, it’s recommended you make this in small quantities.
Raspberries have one of the lowest fructose sugar levels of all fruits and the added bonus is they have more fibre than other berries.
The Chia Seeds not only help absorb the liquid making the texture and consistency of the compote similar to store bought spreads, but it also adds a nutritional punch.
Spread some Raspberry Chia Compote onto your toast - it's delicious.
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