Blueberry Compote
Ingredients
- 3 cups blueberries (frozen or fresh)
- ½ cup water
- 3 tbsp sugar (use monk fruit for paleo/sugar free)
- 1 ½ tbsp tapioca starch mixed with 3 tbsp water
- ½ tsp vanilla extract
Instructions
- Heat 1 ½ cup of blueberries on the stove over medium heat and cover with water. Stir in sugar and vanilla and wait for berries to come to a low boil.
- Add water and tapioca mixture to the pan, stir, then bring to a roaring boil.
- Turn the heat down to low and let sit until the sauce reaches the desired consistency.
- Remove from heat and add remaining 1 ½ cup of blueberries.
- Stir then serve over your breakfast of choice!