Small Saucepan
Wooden Spoon or similar
Jam Jar or equivalent
450 g Fresh Raspberries ⅓ cup Chia Seeds 1 tablespoon Lemon Juice 1 ½ tablespoon Maple Syrup
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Cook the Raspberries for 3-4 minutes in a saucepan on a low heat, stirring frequently.
450 g Fresh Raspberries
Add the Chia Seeds to the pan and continue to stir frequently for another 3-4 minutes.
⅓ cup Chia Seeds
Take off the heat and put aside to cool.
Add the Lemon Juice and the Maple Syrup and stir through.
1 tablespoon Lemon Juice, 1 ½ tablespoon Maple Syrup
Transfer to an airtight container. It will then keep in the fridge for up to 7 days.
Serving: 1 serving | Calories: 59 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 2 mg | Potassium: 99 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 18 IU | Vitamin B1: 1 mg | Vitamin B2: 1 mg | Vitamin B3: 1 mg | Vitamin B5: 1 mg | Vitamin B6: 1 mg | Vitamin C: 12 mg | Vitamin E: 1 mg | Vitamin K: 4 µg | Calcium: 50 mg | Copper: 1 mg | Folate: 13 µg | Iron: 1 mg | Manganese: 1 mg | Magnesium: 30 mg | Phosphorus: 62 mg | Selenium: 3 µg | Zinc: 1 mg