2 cups frozen blueberries
4 tsp maple syrup
2 tbsp chia seeds
Forty Thieves Crunchy Almond Butter
Put the frozen blueberries and maple syrup into a small saucepan. Heat on a low-medium heat until blueberries are completely thawed and begin to breakdown.
Once mixture begins to bubble, use a fork to mash the blueberry mixture into a pulp.
Stir in chia seeds and keep on a very low heat, stirring every few minutes for about 5 minutes, until mixture has thickened and chia seeds have absorbed and softened.
Allow to cool and serve with Forty Thieves Crunchy Almond Butter on your favourite toast.
Double the mixture and add more absorption time for a bigger batch!
Photography and recipe by Nadia Eves