WOW! and THANK YOU! I never imagined so many people would find my blog yesterday and like my blueberry cinnamon muffin post! I think I might have to reconsider getting an email alert for EVERY like and restrict it to email notifications just for new comments if it continues like that!
Today I thought I would test out the superfood ‘Chia’ in the seed form. Thumbs up from me in this quick and simple recipe which is definitely super! Chia seeds as well as being rich in Vitamin A and calcium, also contain phosphorus, potassium, manganese, magnesium and zinc. Chia seeds are known for their protein and fibre value also being rich in plant-based omega-3 fatty acids – Alpha linoleic acid (ALA) so all-in-all definitely living up to their ‘superfood’ claim!
Todays recipe is so simple, yet so tasty and so versatile. Use it as a spread on toast; dollop it on yogurt; stir it into porridge; use Berry Blast as a cake filling, pie onto ice cream; top a cheesecake; fill a sandwich OR… just eat it straight off the spoon! 🙂
- 2 Handfuls of Raspberries (fresh or frozen)
- 2 Handfuls of Blueberries (fresh or frozen)
- 2 teaspoons chia seeds
- optional sweetener of choice to taste – honey, agave, sugar etc. (please note I didn’t any sweetener)
- Put the fruit in a saucepan over a low heat.
- Check for moisture content which should increase as the fruit breaks down (only add water if really necessary).
- Continue cooking for around 15 minutes until you have a fruit puree.
- Stir in your sweetener if using.
- Sprinkle the chia seeds over the fruit puree and quickly stir in.
- Watch the chia seeds absorb the moisture and thicken your puree into Berry Blast! (seriously, you don’t have to watch it as it takes at least ten minutes on a low heat, but watch it doesn’t catch and burn)!
- Spoon into a clean sterile lidded jar.
- Alternatively put in a bowl covered with cling film if using same / next day.
- Store in the fridge until needed.
© Life Diet Health 2015