Saturday, March 19, 2011

Blueberry Syrup

Delicious Blueberry Syrup on hot buckwheat pancakes, yummo. I love a stack of these babies with some syrup, but it's hard to find it gluten free and corn free. Make your own! You can also use this on top of ice cream or pie if you like.

  • 2 1/2 cups blueberries (reserve 1/2 cup)
  • 1/2 of agave syrup or honey or GF rice syrup
  • 1/4 cup fresh apple juice or orange juice
  1. In a large saucepan, combine 2 cups of the blueberries, agave and apple juice.
  2.  Cover and simmer on low for 10 minutes. Let it cool slightly.
  3. Puree mixture carefully in a blender, food processor or hand blender.
  4. Stir in remaining blueberries.
  5. Serve warm over pancakes or other goodies.
Put leftovers in a half-pint mason jar. Let cool then put on a nice tight lid and refrigerate. If you want to cut the sugar try using stevia.

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