Of this recipe, she says, “Blueberries, considered a superfood, are higher in antioxidants than any other fruit. A bowl of this nourishing sauce settles an upset stomach. It’s also the perfect topping for Pancakes, French Toast, or yogurt.”
I made this recipe for the first time this morning to top our gluten-free pancakes and couldn’t believe that I had finally found a healthy topping for pancakes that was really good! (That is, a yummy-good and not just a healthy–good :-P)
It’s a perfect recipe to make in the summer when blueberries are fresh and cheap. But it can be made from frozen blueberries, so if you were savvy enough to snag extra blueberries in the summer and freeze them, you can really enjoy this recipe year round.
1 (10-oz) package frozen blueberries (I substituted fresh blueberries instead of frozen, as our community blueberry bush still has an abundance.)
Dash or two of cinnamon (Elana’s recipe called for a pinch of nutmeg, but I much prefer the cinnamon.)
1 tablespoon arrowroot powder
1/4 cup water
(I also added a squirt of Agave Nectar to make it a little sweeter)
In a covered saucepan over medium heat, cook the frozen blueberries and nutmeg for 10 minutes, until the blueberries are soft. In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Raise the heat under the saucepan to high. Add the arrowroot slurry to the blueberries and whisk constantly until the mixture thickens and become glossy, about 1 minute. (I used a potato masher to mash mine up a little.)
Allow the sauce to cool slightly (and thicken) before serving over your favorite breakfast treat.
Store in a glass Mason jar (or a cleaned out salsa or spaghetti sauce jar) in the refrigerator for up to 3 days.