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Raspberry Compote – A healthy, protein-rich alternative to jam

September 8, 2014 by thefithabit 6 Comments

Head's up, there might be affiliate links ahead!

Raspberry

I made this for a ProCakes photo shoot we did last week. For whatever reason, I kept calling it raspberry compost, which is not exactly something you’d want to smother on a pancake. Or any food for that matter.

raspberry compote recipe 1

But compote is all good, so smoother away! I was inspired to make this because it looks so good (right?).  There’s no sugar in it and it’s made with chia seeds, which are super little seeds of protein awesomeness. I also had a butt-load of frozen organic berries in my freezer that needed to get used up so I made a big batch, then baked it in mason jars with ProCakes mix.  I’m trying my best to outshine Betty Fucking Crocker, but the bar is pretty high.

So here goes the easiest recipe for “not compost” ever.

  • 1 10oz bag of frozen berries (any kind you like)
  • 3 tablespoons of chia seeds
  • 2 to 3 tablespoons of xylitol or raw organic honey (if you prefer stevia, use much less)
  • a pinch of salt
  • 1 teaspoon of lemon juice
  1. Put chia seeds in a little bowl and cover with water. Just enough so that they’re totally covered. Let them soak for about 5 minutes until they form into a gel.
  2. Meanwhile, add frozen berries in a pot over medium heat and stir until berries melt into a sauce-like substance. You can crush the berries as they melt, or leave some whole depending on how lumpy you want your spread to be.
  3. Add the chia mixture and the remaining ingredients. Add sweetener a little bit at a time as the volume will vary based on the sweetener you use, and how sweet you want the overall end product to be.
  4. Stir well and take off heat once berries are fully melted into the mixture.
  5. Store in the fridge in a sealed container for up to 2 weeks.

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Filed Under: Low Carb Desserts, Low Carb Lunch, Low Carb Side Dishes, Low Carb Snacks

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Reader Interactions

Comments

  1. jill conyers

    September 8, 2014 at 10:37 am

    I have a very similar recipe and we love it! Awesomeness on pancakes and greek yogurt 🙂

    Reply
  2. Meghan@CleanEatsFastFeets

    September 9, 2014 at 2:48 pm

    I think you’re doing a splendid job of living up to Betty Fucking Crocker. Raspberries are my jam and this is jam (or compote) so it’s meant to be. I’ve never used chia seeds though although I keep meaning to start. 🙂

    Reply
  3. Laura @ Sprint 2 the Table

    September 13, 2014 at 2:40 am

    I love this and all the protein! Big jammy cheers to Betty Fuckin’ Crocker and a tasty muffin topper. 😉

    Reply
  4. Kierston

    September 13, 2014 at 12:16 pm

    This looks amazing. I love compote!

    Reply
  5. Miz Helen

    September 14, 2014 at 11:54 pm

    I just love your Raspberry Compote, we will really enjoy this recipe! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    Reply
  6. Miz Helen

    September 19, 2014 at 3:40 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week! Enjoy your weekend and your new Red Plate!
    Miz Helen

    Reply

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