Super quick, easy and healthy blueberry sauce that’s perfect over flapjacks or cheesecake! It’s only three parts and sweetened with maple syrup, forming it naturally paleo and vegan.
Bloggers are already announcing pumpkin recipes, which to me is an October thing, but I’m still loving the summer outcome that will soon “il be going”. If you’re with me, this recipe’s for you!
Blueberries were on super auction last week. And when berries are on sale, I strike. They were taking up too much area in my fridge so I had to find a way to use some of them up quickly.
I hinder realizing blueberry syrup during “American week” at the convenience store here, and although I desire the idea of blueberry syrup, I don’t love the idea of sugar+ fake blueberry flavoring.
With this recipe, the problem is all solved. Contemplate it as maple syrup realise less sugary with more vitamins. 🙂
All you do is simmer the maple syrup and blueberries for 15 instants. That’s it. Add some vanilla and salt and you’re done! No straining and no fussy methods.
You can tell by the pictures that it’s pretty thick. If you enjoy it right after obligating it, it’s thinner and easier to pour over pancakes. It coagulates a bit as it sits but are likely to be reheated to make it more runny.
You can also use an submersion blender or a blender to puree half of the sauce to make it even more pourable.
So the next time “youre supposed to” oblige something special and you need to do it quickly, now you go!
I imagine this blueberry sauce recipe would work with another type of result but I can’t think of any that go as well with maple syrup as blueberries do. If you’re wanting to try a raspberry edition, this raspberry sauce actually announces tasty!
And if you want to use another liquid sweetener, I think that’d be fine. If you use a granulated sweetener, I’m thinking you’d have more of a jam than a sauce.
Hope you enjoy those final days of summertime. 🙂
Blueberry Sauce( paleo, vegan) Prep Day: 2 minCook Go: 15 minReady in: 17 minYield: 3/4 – 1 cupIngredients2 beakers( 300 grams) blueberries1/ 2 cup( 118 ml) maple syrup1 1/2 teaspoons vanilla extractpinch of saltDirectionsIn a medium saucepan, cook the blueberries and maple syrup over medium hot. The blueberries will sounds and get terribly soft, so be careful with whisking. Stir every now and then, cooking about 10 -1 five minutes, until the sauce has coagulated. Stir in the vanilla and salt. Cause cool for 5 minutes before providing. It’ll firm up like jam once cooled, so reheat, if desired.Store in the refrigerator and reheat before dishing. Keeps up to 1 week. Can too be frozen for a few months.Permalink: https :// www.texanerin.com/ blueberry-maple-syrup-sauce /