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.
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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