This Raspberry Chia filling was created for our vegan Sponge Cake but we think it would be equally delicious as a spread on our English Muffins or in a Seriously Great Granola cup

Ingredients

200g frozen raspberries

2 teaspoons lemon juice

1 tablespoons maple syrup

1 heaped tablespoon chia seeds

½ teaspoon vanilla extract

Method

In a small saucepan heat the raspberries and lemon juice over medium heat until the juices start to run and fruit softens.

Lower the heat and add the maple syrup and chia seeds.

Stir well and cook 5 or so minutes over low heat to come to a simmer.

Remove from heat and stir in vanilla.

Pour into a glass container, cover and put in fridge to thicken.

You Might Also Like THESE GLUTEN FREE RECIPES