This blueberry compote recipe is simple and delicious. Absolutely yummy when drizzled over a stack of our healthy pancakes.
500g fresh or frozen blueberries (you can also use raspberries, cherries, pears, apples - whatever you prefer).
Sweetener e.g. erythritol (we prefer this to xylitol as it is non toxic for animals), rice malt syrup (no fructose option, dissolves nicely), stevia (has a bit of a funny taste to it, so try it out before using it in your recipes) or good old honey (if you don’t mind the fructose).
Spices: we love using a combination of all spice, cinnamon sticks, cloves, star anise
A good squeeze of lemon juice
1 Tbsp corn starch/arrow root powder or xantham gum powder
Cut the fruit into smaller chunks if necessary. Add to a saucepan on medium heat with water to cover half way and then add more water as needed. Combine the spices, sweetener (to taste) and lemon juice. Allow everything to simmer down until the fruit is soft and mushy. If the mixture is still runny, dissolve the corn starch (or alternative) in a bit of water and then add to the saucepan. Let it simmer until the desired thickness is achieved.
Enjoy this boost of fruity flavour!
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