Quick raspberry chia compote on toast

Name: Quick raspberry chia compote on toast
Total time: 15 min
Cuisine: British
Ingredients: 200g frozen raspberries; 1 tbsp chia seeds; 1 tbsp erythritol; 1 tbsp lemon juice; 0.5 tsp vanilla extract; 4 gluten free seeded bread slices, toasted; 2 tbsp dairy free spread; 4 tbsp unsweetened coconut yoghurt

A quick raspberry and chia compote that sets like jam without any sugar, spread on seeded gluten free toast.

Time15 min
LevelEasy
Costabout £1.45 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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200 gfrozen raspberries
1 tbspchia seeds
1 tbsperythritol
1 tbsplemon juice
½ tspvanilla extract
4gluten free seeded bread slicestoasted
2 tbspdairy free spread
4 tbspunsweetened coconut yoghurt

Method

1
Tip the raspberries, erythritol and lemon juice into a small pan. Warm over a medium heat for 5 minutes, mashing with a fork, until the fruit has broken down.
5 min
2
Stir in the chia seeds and vanilla. Simmer for 2 minutes, then take off the heat.
2 min
3
Leave to stand for 5 to 10 minutes. It will thicken as it cools.
5 min
4
Spread the toast with the dairy free spread, then spoon over the compote and add a dollop of coconut yoghurt.
5
Keep any left over in a jar in the fridge for up to 5 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.