makes
1 cup
prep
5 minutes
cook
5 minutes
makes
1 cup
serves
preparation
5
minutes
cooking
5
minutes
You can also serve this as a coulis, stirred into full-fat yoghurt or coconut-based yoghurt.
Ingredients
- 30-40 g pitted dates, finely diced (or 1-2 tsp maple syrup)
- 125 g raspberries (frozen or fresh)
- 2-3 tsp chia seeds (depending on how thick you like it)
Instructions
Gently heat the dates in a small pan with 2 tbsp water for about 2 minutes, stirring to form a smooth paste. Add the raspberries and chia seeds and simmer for 2-3 minutes. Mash the raspberries with a potato masher or the back of a spoon. The jam can be stored in an airtight container in the fridge for up to a week.
Recipe from by Dr Michael Mosley with Tanya Borowski and Dr Clare Bailey. (Simon & Schuster Australia, pb, $29.99). Read more about Michael Mosley's investigation of how to eat to control cravings and boost your mood .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You can also serve this as a coulis, stirred into full-fat yoghurt or coconut-based yoghurt.
