Instant low-carb raspberry jam
- 4 oz. 110 g fresh raspberries
- 1 tbsp 1 tbsp (12 g) chia seeds
- ¼ tsp ¼ tsp vanilla extract
- 3 tbsp 3 tbsp hot water
- Mix chia seeds and water in a beaker. Let cool a little.
- Add raspberries and vanilla and mix with a hand blender.
- Pour into a glass jar and serve with pancakes, chia pudding or oatmeal.