Ingredient: Raspberries

Chestnut Crispbread with Chia Jam

Crispbreads for breakfast? Le Pain des Fleurs Chestnut Crispbread makes a deliciously light breakfast or sweet afternoon treat. Swap the butter for a plant based spread and the recipe is vegan.

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Chia Jam
This alternative to regular jam uses chia as the thickening agent. Therefore, it is lower in sugar and has no added refined sugar. Chia seeds are very high in fibre which makes the jam lower glycaemic index. Chia is also a good plant based source of calcium, phosphorus and magnesium.
Course Breakfast
Cuisine French
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Chestnut Crispbread
  • 500 g Raspberries frozen work just as well
  • 3 Tbsp Chia seeds reserve a little for decoration
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • French butter or plant based/vegan alternative if you prefer
Course Breakfast
Cuisine French
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Chestnut Crispbread
  • 500 g Raspberries frozen work just as well
  • 3 Tbsp Chia seeds reserve a little for decoration
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • French butter or plant based/vegan alternative if you prefer
Instructions
  1. Heat the raspberries in a pan, gently, until broken down and bubbling.
  2. Turn off the heat. Add the chia, stir well.
  3. Add maple syrup and lemon juice, to taste.
  4. Allow to cool, then transfer to a glass jar.
  5. Spread the butter thinly on the crispbread, then add chia jam and a sprinkle of seeds. Enjoy with a freshly brewed cup of tea.
Recipe Notes

The chia jam will keep in the fridge for around 1 week.

Le Pain des Fleurs Chestnut Crispbread are available to buy online from Ocado.

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Berry Oaty Vegan Smoothie

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Berry Oaty Vegan Smoothie
Get your recommended daily dose of oat beta glucans in one quick & easy fix! It’s gluten free too (of course!) For this recipe you can use either Bob's Red Mill Rolled Oats or Semper Organic Oats.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Instructions
  1. Prep your ingredients.
  2. Add all ingredients to a blender.
  3. Whizz for 1 minute until smooth and serve!
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Gluten Free Bakewell Tart

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Gluten Free Bakewell Tart
We were inspired by last week's bake off to create a gluten free version of Mary Berry's classic bakewell tart! It was easy with Bob's Red Mill Gluten Free 1-1 Baking flour - the pastry was so light and flaky. Yum!
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Instructions
For the jam
  1. Put the raspberries in a saucepan and bash them with a masher. Add the sugar and bring to the boil for 4 minutes. Leave to cool.
For the pastry
  1. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1-2 tablespoons cold water, mixing to form soft dough.
  2. Roll out the dough between two sheets of cling film. This really helps when handling gluten free pastry - and will stop it tearing! Line your fluted flan tin and chill for 30 minutes.
  3. Preheat the oven to 200 degrees. Blind bake the pastry case for 15 minutes (using baking beans), then for another 5 minutes with no baking beans.
Fill the base
  1. Spread a thin layer of jam over the base.
  2. Cream the butter and sugar add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case.
  3. Bake for 35 minutes at 180 degrees.
  4. When cooled, cover with the white icing. Pipe pink lines on the surface and use a cocktail stick to create the feathered design.
  5. Enjoy with a cup of tea, and get someone else to do the washing up!
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