Raspberry Compote

15 June

I enjoy having berries, yogurt, and granola as my first meal of the day. When fresh berries become too expensive, I have found the perfect alternative: Raspberry Compote! It has a delicious jam-like consistency that makes a perfect accompaniment to cakes, too in replacement of coulis.

Since intermittent fasting works well for me, I eat this meal usually around 11:30am (I have black coffee before that). It often keeps me satisfied until dinner, although I might snack on cheddar cheese or nuts in the late afternoon if I get hungry, as we tend to eat dinner quite late at my house.

I use straight frozen berries, but combinations of berries work well, too. The ratio of frozen berries to chia seeds is an easy 250g to 1 tablespoon.

Raspberries are a good source of fibre and vitamin C. They are high in antioxidants that may reduce your risk of certain chronic diseases and can have a positive impact on your blood sugar due to their high fibre and tannin content.

I make a batch and store it in a jar in the fridge for about a week.

Chia Seeds - a natural thickener

Chia seeds are an excellent natural thickener due to their high fibre content, particularly soluble fibre, which absorbs water and forms a gel-like consistency. They are perfect in low carb cooking as they are relatively low in carbs but a powerhouse of nutrition. They offer a rich source of omega-3 fatty acids, fibre, protein, and antioxidants.