Rice Cakes with Chia Jam
Makes 1 Serving
Macros: 84 Cal, Fat 1g, Carbs 18g, Fibre 2g, Protein 1g
1/4 cup Frozen Blueberries
1 1/2 tsps Lemon Juice
1 tsp Maple Syrup
1/2 tsp Chia Seeds
1 Plain Rice Cake
In a small saucepan over medium-low heat, add the blueberries, lemon juice and maple syrup. When the blueberries begin to release their juices let the mixture simmer for about 15 minutes until the blueberries start to break down.
Stir in the chia seeds and continue to simmer for about 5 minutes more until the blueberry mixture starts to thicken. Remove from the heat and let it cool. The jam will continue to thicken as it cools.
Spread the chia jam evenly on top of the rice cakes. Enjoy!
Leftovers: Store the chia jam and rice cakes separately. Refrigerate the chia jam in an airtight container for up to seven days or freeze for up to two months.
Serving Size: One serving is approximately one rice cake and 2 tablespoons of chia jam.
More Flavour: Add vanilla extract to the chia jam.
No Blueberries: Use strawberries or raspberries instead.
No Maple Syrup: Use honey, or substitute stevia or monk fruit sweetener to taste.