The Nourishing Gourmet is one of my favorite sources for nourishing recipes and cooking tips. I've recently started soaking grains, not all the time but when I remember, and hope to begin including other healthful practices, such as making my own sourdough bread and including more alternative grains in our diet. I'll do a post sometime soon on the benefits of those things, in case you're not familiar with them (I know I wasn't until a few weeks ago).
To participate in her Breakfast Carnival, I'd like to share a recipe I make often as an alternative to maple syrup. Even though we are able to purchase organic maple syrup at the commissary for a great price, it's still quite expensive (plus, it's sugar, even though it is healthier for you than white sugar)....so recently I decided to cut back on how often I give it to Graeme.
But we still need something to go with pancakes :)
Here's my solution:
Fruity Pancake Topping
Serves 2 (double or triple...or quadruple as necessary ;)
Combine your choice of fruits for a delicious variety - raspberries, blueberries, blackberries, strawberries, and peaches are our favorites. Fresh or frozen! I'm sure you could experiment with different oils, but I like the flavor of butter.
1. Melt 2T butter in a small saucepan.
2. Add your choice of fruit, about 1/2 cup - 3/4 cup
3. Add about 1T lemon juice and 2-3T of a sweetener, to taste (honey, maple syrup, or sugar in pinch)
4. Simmer until mixture thickens a bit and the fruit softens to create more of a syrup-y texture.
5. Adjust ingredients to taste - you may desire a bit more sweetener, depends on the sweetness of your fruits.
6. Serve on top of your favorite pancakes!