| Prep Time | 30 mins |
| Total Time | 1 hour and 30 minutes |
| Serves | 8-10 pieces |
Ingredients
Vegan Matcha Loaf with Raspberry Chia Jam
Raspberry Chia Jam
- 1 ½ cup of wholemeal flour
- ½ cup of oats
- 1 cup and 2 tbsp of nut milk of your choice
- ¼ cup of stevia or sweetener of choice
- 2 tsp baking powder
- 1 tsp vanilla essence
- ½ tsp apple cider vinegar
- 2-3 tsp of matcha powder depending on taste.
- ½ cup of frozen raspberries
- ½ cup of raspberry chia jam (recipe below)
Raspberry Chia Jam
- 2 cups of frozen raspberries
- 1 tbsp of maple syrup
- ½ tsp of vanilla essence
- 3 tbsp of chia seeds (white preferably)
Method
Vegan Matcha Loaf with Raspberry Chia Jam
- Pre-heat your oven to 200 degrees Celsius and line a loaf tin with baking paper.
- In a mixing bowl, mix together the flour, oats, sweetener, baking powder and matcha.
- Add in the wet ingredients (nut milk, apple cider vinegar, vanilla) and fold gently together.
- Pour half the batter in the tin and drop some frozen raspberries.
- Spread a layer of chia jam on top and then pour the remaining matcha batter on top.
- Top with extra raspberries.
- Cook for 55-60 minutes at 200 degrees Celsius.
Raspberry Chia Jam
- In a saucepan on medium heat defrost the raspberries until they become soft and juicy or about 5 minutes.
- Add in the maple syrup and vanilla and puree the raspberries with a wooden spoon.
- Once the raspberries are mostly liquid, add in the chia seeds and remove from the heat.
- Pour into a glass container and leave to set.
- Keep in the fridge for a few days.
(Chia jam doesn’t have as much sugar as normal jams so it doesn’t keep as well).
Recipe author – Claire Power, The Healthy French Wife
