cookwithcaro

For pb&j 2.0/ waffles/ the perfect solution to a just ok batch of bread!  I recently found a date sweetened banana bread from the blog @sweetsimplevegan that I really like, but as my bananas were not ripe, I subbed in carrots and then played around with different flours, and the result was a just ok batch of bread.  But what can ya do, I’m not gonna waste a whole loaf.  Sooo I smothered it in this ginger blueberry compote and problem solved.  Also, it’s great with almond butter and coconut whipped cream* (drown the bread).  It’s now a super sweet, gingery and breakfasty treat.  Here ya go:

IMG_2693.JPGGinger blueberry compote

3 cups frozen organic blueberries

1 1/2 tsp ginger powder, (or about 1 Tablespoon + 1 1/2 tsp fresh grated ginger)

1/4 cup maple syrup

Method:

In a small pot, bring all ingredients to a boil and then simmer until the blueberries are tender and jammy, but still mostly intact.  Stir occasionally.  It took me under 10 minutes.  Remove from the heat and let cool in a separate bowl (it will thicken as it cools)

Note: I use the super easy coconut whipped cream recipe from @thecolorfulkitchen #whipitrealgood

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