Sticking with the breakfast theme, this rich zingy marmalade is simple to make, free of refined sugar and, yes, positively good for you. Layer it on a piece of dark rye bread and let the sunshine fill your bones.
3 tablespoons of chia seeds
1 – 2 tablespoons of barley malt syrup
Wash the oranges and place them in a pan. Cover them with hot water, bring them to the boil and simmer for 1 ½ hours. Roughly chop and blend them up with the barley malt syrup. Taste for sweetness and adjust if necessary. Add the chia seeds and give the mixture a final pulse. Transfer to a glass jar and leave to stand for at least two hours, by which time the mixture will have thickened and reached a jam like consistency. This will keep in the fridge for up to a week.