Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, raspberry chia not-jam - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Raspberry chia not-jam - vegan is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Raspberry chia not-jam - vegan is something which I’ve loved my entire life.
Start by melting the coconut oil in the double boiler and add coconut sugar, stirring to dissolve. Great recipe for Raspberry chia not-jam - vegan. Use a fork or potato masher to mash the raspberries to your desired consistency.
To begin with this recipe, we have to prepare a few ingredients. You can cook raspberry chia not-jam - vegan using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Raspberry chia not-jam - vegan:
- Prepare 2 cups raspberries
- Take 2 tbsp maple syrup
- Take 2 tbsp chia seeds
- Make ready 1 tsp vanilla extract
Cook the berries over medium heat (covered). Let the blueberries defrost and start to break down, stirring occasionally. So with very low net carbs, chia seeds are excellent for those on a low carb keto diet! This vegan and gluten-free Raspberry Chia Pudding is my favorite breakfast lately.
Instructions to make Raspberry chia not-jam - vegan:
- Put the raspberries and maple syrup in a pan. Bring to a simmer on a medium heat. Simmer for about 5 mins. Squish the raspberries a bit with a spoon.
- Add the chia seeds. Stir so it’s all combined. Simmer for another 15 mins or so. The non-jam thickens so you can cook longer if you like a thicker consistency.
- Remove from the heat. Stir in the vanilla. Enjoy 😋 (Keep in the fridge in an airtight container.)
In the summer I simply love to take advantage of the sweet berries nature is giving us and raspberries have always been my favorite (closely followed by blueberries). I even had a raspberry plant this year on my balcony (if you follow me on Instagram you probably. Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. Combine the frozen raspberries, water, maple syrup, and a pinch of salt in a small saucepan. Sometimes it's cooked, but I thought that if it works cooked then I might as well try it raw, and lo, it thickened!
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