← Nouns Cooking · Plant-Based

Ingredients

• 300 g raspberries (fresh or frozen)
• 2 tbsp Maple syrup, or to taste
• 2 tbsp Chia seeds
• 1 tsp lemon juice
• ½ tsp Vanilla extract
• 4 slices thick slices of sourdough or wholegrain bread
• 4 tbsp peanut or almond butter (optional)

Method

1. Put the raspberries and maple syrup in a small pan over medium heat. Cook for 5–8 min, stirring and mashing with a fork, until the berries collapse into a bubbling sauce.
2. Take off the heat and stir in the chia seeds, lemon juice and vanilla. Taste and add a little more maple syrup if you like it sweeter.
3. Spoon into a clean jar and leave to set for 30 min; it thickens as the chia swells. It keeps in the fridge for a week.
4. Toast the bread until golden. Spread with nut butter, if using, then a thick layer of chia jam.

Tips

• Use sunflower seed butter instead of nut butter for a nut-free version, and gluten-free bread if needed. Check your bread is dairy-free.
• Strawberries, blueberries or chopped plums all work the same way.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Lazy Cat Kitchen