RASPBERRY CHIA JAM

1. Add raspberries to a saucepan on medium heat. Cook for about 5-10 minutes until soft and juicy while mashing it up with a spatula or wooden spoon.

2. Mix in the maple syrup and vanilla extract.

3. Remove from heat and mix in the chia seeds.

4. Pour into a container and let sit in the fridge for a few hours to a day.

覆盆子奇亞籽果醬

1. 用中火將覆盆子加入平底鍋中,煮約 5-10 分鐘，直到變軟多汁，同時用抹刀或木勺搗碎。

2. 加入楓糖漿和香草精。

3. 從火中取出，加入奇異子。

4. 倒入容器中，在冰箱中放置幾個小時到一天。

RASPBERRY MORINGA LOAF

1. Pre-heat oven to 350 and grease loaf pan with butter or oil.

2. In a small bowl, mix together the liquids: plant-based milk, lemon juice, egg, and vanilla extract.

3. In a large bowl, mix together the dry ingredients: flour, sugar, moringa powder, baking powder, baking soda, and salt.

4. Mix the liquid ingredients into the dry ingredients.

5. Gently mix in 1 cup of raspberries.

6. Pour half of the batter into the loaf pan.

7. Spread a thick layer of your raspberry chia jam on top.

8. Pour in the remaining batter.

9. Bake for about 40-50 minutes until a toothpick comes out clean.

覆盆子辣木麵包

1. 將烤箱預熱至 350 度，並用黃油或油潤滑麵包盤。

2. 用一個小碗裡將以下液體混合在一起：植物奶、檸檬汁、雞蛋和香草精。

3. 用一個大碗中，將乾燥成分混合在一起：麵粉、糖、辣木粉、發酵粉、小蘇打和鹽。

4. 將液體成分混合到干成分中。

5. 輕輕混合 1 杯覆盆子。

6. 將一半的麵糊倒入烤盤中。

7. 在上面塗上一層厚厚的覆盆子奇亞果醬。

8. 倒入剩餘的麵糊。

9. 烘烤約 40-50 分鐘，亦可以牙籤測試， 取出牙籤乾淨則代表烘烤完成