Berry Compote Recipe

I confess, we have been eating decadent gluten-free Dutch babies on weekends. Luckily, they are full of egg protein (and butter, oops - your functional medicine doctor might not be 100% behind that). In an effort to bring antioxidants to the scene (a great idea for functional health), I created this quick Berry Compote recipe that utilizes the frozen berries we have on hand at any given time. My daughter loves this addition to our Dutch baby weekends, and so do I. I love making extra compote to have on top of chia puddings, or Greek yogurt, or my grain free granola later in the week. This recipe is super easy, delicious and comes together in about 10-15 minutes…about how long it takes my husband to make the infamous Dutch babies.

 

Ingredients:

• 2.5 cups frozen organic berries—I like mostly blueberries, with a ½ cup of mixed berries.

• Juice of ½ lemon

• Pinch of salt

• ½ tsp vanilla

• 1-2 T sugar or maple syrup or you could use monk fruit sugar for less of a spike. 

Directions:

Combine the frozen berries, lemon juice, salt, vanilla and sugar in a saucepan.  Start on medium heat. Bring to a boil. Then turn the heat down to low and simmer with the lid on top, careful not to let it boil over. Stir occasionally. When berries have broken down somewhat, take it off the heat and put into a serving dish to cool slightly. Serve with anything you like! I store it in an airtight glass container in the refrigerator for up to 7 days.