Vegan Matcha Loaf with Raspberry Chia Jam

Prep Time 30 mins
Total Time 1 hour and 30 minutes
Serves 8-10 pieces
Vegan Matcha Loaf with 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)


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.