Cooking with Wholesome Child – CHAI RASPBERRY JAM

Welcome to part three of a four part series with “Wholesome Child: A Complete Nutrition Guide and Cookbook,” where so far I have been lucky to share with you two delicious recipes from Mandy Sacher’s book.  Cashew and Cauliflower Mayonnaise, and Chocolate Zucchini Muffins.  Mandy is extremely passionate about children’s health and wellbeing, and has dedicated her life to the study of childhood nutrition, sharing her wisdom and experience with busy parents and caretakers through her private practice in Sydney’s Eastern Suburbs.  This third recipe is a Chia Raspberry Jam.

Prep time: 5 mins
Cooking time: 10 mins
Makes: 1 cup
What You Need
2 cups (320g) frozen raspberries (or berries of choice)
2 tbs chia seeds
2 tbs maple syrup or raw honey (optional)
2 tbs filtered water
1 tbs coconut oil
1 vanilla pod, insides scraped out or 1/2 tsp vanilla extract

In a small saucepan combine all ingredients, place over medium heat and bring to the boil.
Turn heat down and simmer for around 10 mins, stirring through occasionally.

Serving and storing leftovers: Serve immediately, store in a jar or an airtight container in the fridge for up to 2 weeks or freeze for up to 4 months.


To learn more about Mandy Sacher please visit the Wholesome Child website. Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.

*Disclaimer: At times this website contains posts where items and experiences have been sponsored, gifted or blog posts have been paid for in return for advertisement/promotion.  Where this applies it will be clearly stated at the bottom of the blog post. Natalie Sullivan and only endorses brands/items that her family uses, loves and highly recommends. To read the full disclaimer see here