Category: Protein

honeyed raspberry chia jam

This Honeyed Raspberry Chia Jam has been keeping me satisfied with the glorious taste of summer all winter long. It’s super simple to make, healthier than your regular jam (as we’re using less sugar, more fruit, and no pectin), and simply just beautiful in all ways. It’s just the pop of colour that we need at this time of year, and the taste… oh my goodness you just can’t beat it! I am enjoying this jam on top of my Simple Sourdough Pancakes and it makes the best and easiest breakfast ever!

Ingredients

  • 700g raspberries (fresh or frozen)
  • 3 tbsp honey (or maple syrup)
  • 6 tbsp chia seeds
  • 120ml water

Method

  1. In a large saucepan, add all of your ingredients and begin to heat on high. Stir everything together until combined and the raspberries start to fall apart.
  2. For a smoother texture, mash the raspberries with a potato masher or fork whilst they start to soften.
  3. Once the honey has dissolved and the jam begins to boil, reduce the heat to medium-low and let thicken to your desired consistency. Make sure the chia seeds are well combined and not clumped together – you may need to mash them with a fork if any are stuck together.
  4. You may want to add more honey/maple syrup to taste – I prefer a tarter jam so if you want it sweet, you’ll definitely need to add more (just be careful not to burn your tongue when tasting – let cool on the spoon for a minute).
  5. Once you’ve reached your desired thickness, remove the jam from the heat and leave to cool for a couple of minutes.
  6. Pour your jam into sterilised jam jars, seal with the lids and leave to stand for 24 hours. Keep this jam stored in the fridge for up to 1 month, or in the freezer for longer storage. Once opened, consume within 2 weeks.

My favourite way to enjoy this Honeyed Raspberry Chia Jam is to top it onto my Simple Sourdough Pancakes. I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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the creamiest chickpea salad

The beauty of eating plant based is that you can be sure your chickpeas are genuinely ‘dolphin safe’. This is THE CREAMIEST Chickpea Salad and it is perfect for filling your sandwiches, dipping crackers into, or just eating with a spoon. Full of fresh spring flavours, you can’t really go wrong with this recipe. Chock full of protein and fibre and FLAVOUR, this salad has definitely been my go-to recently, and I’m super excited to share it with you.

Spring is in full swing here – our chives are growing fresh (perfect for making Sourdough Chive Scones), our onion starts have arrived and are ready to be planted, and the first of the radishes are ready for harvesting. It got me feeling inspired, and hungry. In this recipe, we’ve not only got an abundance of chickpeas, but also a wide range of veggies – onions, chives, radish, and celery. All the flavours you missed over the winter. Now, this may be controversial, but I’ve also added… pickles!

I know it sounds a little strange, but the crunch and tang of a good pickled gherkin really makes this dish. You’re gonna have to trust me on this. In this recipe, I’m using a plant based mayonnaise which really provides me with that super creamy, luscious texture that I miss oh so much from my sandwiches sometimes. The trick to making this chickpea salad extra thick is to partially mash the chickpeas. The soft fibres of the chickpeas mix with the sauces and thicken the whole thing really nicely. Drooling yet? Let’s dive in!

MORE SPRING RECIPES:

the creamiest chickpea salad

Ingredients

  • 1x 400g can of chickpeas
  • 2 tbsp mayonnaise of choice
  • 1 tbsp tahini or salad cream
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh chives
  • Salt and pepper, to taste
  • Choice of the following (minced):
    • ¼ onion (red or white)
    • 1-2 radishes
    • 1 stalk celery
    • 1-2 pickles

Method

  1. Drain and rinse the chickpeas. Add roughly  2/3 (two thirds) of the chickpeas to a blender or food process and blend until semi-smooth (a few chunks is good).
  2. Add both the blended and unblended chickpeas to a large bowl and mix together.
  3. Add in the mayonnaise, tahini/salad cream, vinegar, chives, and chosen vegetables. Mix everything together until thoroughly combined.
  4. Season to taste with salt and pepper. Transfer to your favourite dish and serve. Enjoy!

Serving suggestions

  • In a sandwich instead of tuna or chicken, alongside salad leaves and sliced tomatoes.
  • Accompanying a nice big bowl of salad.
  • In a toastie, melted with dairy-free cheese in between buttered bread until hot through, golden, and crispy.
  • In the centre of the table as a buffet salad or side dish.

This chickpea salad can be stored in an airtight container in the fridge for up to 3 days.

I hope you love my Creamy Chickpea Salad as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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