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Blueberry Sauce | Breakfast

This sauce is perfect for pancakes or French toast. It brings back memories of

eating breakfast at my wife’s house, where my mother-in-law had an

assortment of different berry sauces to choose from. Pancakes just aren’t

complete without berries!





Ingredients


2 cups blueberries (fresh or frozen)

½ cup water, divided

1 cup of orange juice

2 tablespoons agave nectar

3 tablespoons cornstarch

½ teaspoon coconut flavouring

¼ teaspoon ground cinnamon


Instructions


1. In a saucepan over medium heat, combine the blueberries, ¼ cup of the water,

orange juice, and agave. Stir gently and bring to a boil.


2. In a cup or small bowl, mix together the cornstarch and remaining ¼ cup

water.


3. Gently stir the cornstarch mixture into the blueberry sauce. Simmer and stir

until thick enough to coat the back of a metal spoon, 3–4 minutes.


4. Remove from the heat and stir in the coconut flavouring and cinnamon. Thin

the sauce with water if it is too thick for your liking.



MAILING LIST

©2020 For The Fasting Vegan, By MWM Digital

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