This delicious compote is a wonderful alternative to sugary syrups and jellies to serve with healthy pancake recipes. My daughter loves blueberry syrup, but the kind sold in grocery stores is typically loaded with high fructose corn syrup and unhealthy sweeteners. This is a great substitute and much tastier. Serve with Cottage Cheese Pancakes or Clean Eating Buttermilk Pancakes. It would also be a great alternative topping for Lemon Cheesecake!
3 cups frozen organic blueberries
1/2 cup coconut sugar
1 tbsp grade A amber maple syrup
3 tbsp water
2 tsp lemon juice
1 tsp lemon zest (optional)
1 tsp real vanilla extract
2 tsp tapioca starch
Combine half of the frozen berries and all other ingredients, except tapioca starch, in a medium saucepan. Simmer on medium heat for 10 minutes, stirring often. Add in the rest of the frozen berries and cook another 8 minutes, stirring frequently. Stir in tapioca starch and cook a couple minutes more until thickened and liquid coats the back of a spoon.
Serve warm. Yum.
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