There is no need to introduce chia seeds. Thanks to their exceptional nutritional properties, these little seeds have become a must in all our healthy recipes.
Their success can also be explained by their hydrophilic reaction, which makes them swell as soon as they are placed in a liquid. This is why they are used in this recipe today. They thicken the raspberry coulis and give it the much appreciated consistency of jam.
- 250 g frozen rapsberries
- 2 tbsp coconut syrup
- 3 tbsp chia seeds
- 1 lemon (juice & zest)
- Place the raspberries, coconut syrup, lemon juice and zest in a saucepan and simmer over low heat for about 10 minutes (the mixture should reduce by half). Remove from heat.
- Allow to cool slowly and stir occasionally.
- Pour into a glass jar and store in the refrigerator for up to 2 weeks.
Tip: This jam can also be eaten raw. In this case, you can do the following: Instead of step 1, mash the raspberries with a fork to make a puree. Then repeat the rest of the recipe. The advantage of a "raw jam” is that the nutrients are better preserved because there is no cooking.
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This article is brought to you by Noémie Nutrition, a qualified nutritionist in Lausanne. You can find her on her website http://www.noemienutrition.com
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