Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raspberry chia not-jam - vegan. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Raspberry chia not-jam - vegan is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Raspberry chia not-jam - vegan is something that I have loved my entire life.
Raspberry chia not-jam - vegan Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, raspberry chia not-jam - vegan. It is one of my favorites food recipes. For mine, I will make it a bit tasty.
To get started with this particular recipe, we must prepare a few components. You can cook raspberry chia not-jam - vegan using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry chia not-jam - vegan:
- Make ready 2 cups raspberries
- Prepare 2 tbsp maple syrup
- Make ready 2 tbsp chia seeds
- Prepare 1 tsp vanilla extract
And, of course, it's naturally gluten free, vegan and with no refined sugars! Start by melting the coconut oil in the double boiler and add coconut sugar, stirring to dissolve. This vegan and gluten-free Raspberry Chia Pudding is my favorite breakfast lately. 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).
Steps 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.)
This vegan and gluten-free Raspberry Chia Pudding is my favorite breakfast lately. 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. Use a fork or potato masher to mash the raspberries to your desired consistency. Add lemon juice, chia seeds and syrup.
So that’s going to wrap this up with this special food raspberry chia not-jam - vegan recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
