Ingredient: Chia seeds

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
Keyword gluten free, wheat free
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
Keyword gluten free, wheat free
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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