Thursday, August 11, 2011

Easy Blueberry Syrup. Vegan and Gluten-free, Paleo.


As you may have already figured out, until the next berry comes along (or my bushes stop producing), blueberries have my heart during the summer. They are the perfect food to munch on, but they also go so perfectly in so many baked goods. I especially like to eat them with my pancakes or waffles.


This blueberry syrup was adapted from a recipe my mother clipped out of the daily newspaper years ago. I found it among her collection of blueberry recipes and I adapted it to my dietary restrictions and voila - a deliciously easy blueberry syrup was created.




Enjoy it on top of your morning treats or pair it with more unique dishes - it tastes surprisingly good with savory items such as grilled tofu or sauteed beet greens.





*Note: I made this a little "runnier" on purpose because I don't like my syrup to be gelatinous or jelly-like. If you would rather have a thicker syrup, decrease the amount of water to 1/2 cup. 


Easy Blueberry Syrup
Makes about 18 oz, or ~2 1/2 cups

Ingredients:
2 c. blueberries
1/3 c. agave nectar
1/2 t. ground cinnamon
1 T. arrowroot
1 c. water


Prepare:
Combine all ingredients into a food processor and process until well blended. Heat in a stovetop pan on medium heat until thickened. Pour into glass jars and keep covered in the fridge.


This recipe has been linked to Wellness Weekends on Diet, Dessert and Dogs

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