Monday, September 12, 2011

Berry Maple Syrup

As you may already know, I try very hard to provide foods that are made from whole foods.  I have not banned processed foods altogether, but I'm getting more and more concerned about what food companies are sneaking into our foods.

About once a week we have breakfast for dinner.  Sometimes it's eggs, sometimes pancakes or french toast.  For pancakes, we usually use my homemade mix that has oats and whole wheat flour in it, but also a favorite is Hodgeson Mill's Whole Wheat Pancake Mix.  In my quest to serve something healthy, I like to experiment ways to serve better toppings.  Anyone remember this?  Enter the berry syrup.

An easy way to introduce PURE maple syrup to your family, which tastes much different from the typical syrups you find on the shelves (most of which don't even contain real maple), is to add berries. 

Try this recipe, which provides fruit for your family along with natural pure maple syrup in the form of the perfect replacement for that-stuff-on-the-shelves-called-syrup.

Take about 1/2 cup Pure Maple Syrup (I recommend Full Circle USDA Organic 100% Pure Maple Syrup) and put into a medium saucepan.  Add 1 pint of washed berries, such as raspberries, blueberries, strawberries).  Heat on medium high heat just until it starts to boil, then turn the heat off.  Keep it chunky if you like, or use an immersion blender to make it smooth.  Serve warm!

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