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.