Thursday, January 31, 2013

Blueberry Pancake Jam



Here's a nice change for your pancakes.  I originally posted a blueberry sauce with xylitol, but I thought I could make it more natural.  Blueberries are low-g.i. and I consider them a good fruit for low-carbers. They have a sweetness already, in my opinion.  This make a loose jam or a thicker sauce.  I made them for my toddler, with bite sized pancakes (I used this recipe).  You can sweeten to taste.

Blueberry Pancake Jam
Makes about a cup.  Stores for about a week, but can be frozen.

1 1/2 cups frozen organic blueberries
filtered water
1 Tablespoon arrowroot powder (can use cornstarch but you'll need more, and won't freeze well)
stevia or honey to taste (I have used 1/4 tsp honey)
whisk
blender
flour sifter so starch doesn't clump
sauce pot
glass jelly jar

With blueberries still in the measuring cup, pour enough water in the cup to cover them and let sit 5 - 10 minutes.  Pour into blend, and blend until thoroughly mixed.  Pour into a pot over high heat until mixture boils. Reduce heat to low and let it reduce to a third or a half. Sift in arrowroot powder and whisk immediately until blended.  Sweeten to taste.  Pour on pancakes and leftovers can be refrigerated in the glass jar for up to a week.




2 comments:

  1. Oooo this looks good. I love your blog and your recipes! I just listened to one of your opera videos. WOW!! Keep the music, writing and nummy food coming. You are talented in many ways. :)

    ReplyDelete

I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!