After last weeks post highlighting the health benefits of berries, I thought it only fitting to include them as the main ingredient in this week’s post. This recipe is almost too simple, packed full of flavour and takes only 5 minutes to make. The sweetness of the berries is just, ever so slightly, enhanced by the addition of one spoonful of coconut sugar and vanilla softens the fallout tones, whilst the hint of rosemary or basil (your choice) gives a lovely herb dimension.
Cooking these berries in a flat wide based pan on a high heat for a short space of time allows the juices to just go syrupy, whilst the berries still have some texture. Delicious on its own but even better spooned over some plain yoghurt or ice cream. If you really want to push the boat out, how about using it as a topping on the coconut rice pudding
from my first cook book FOOD
Time: 5 minutes
Gluten Free, Vegan
120g (1 cup) hulled strawberries, cut into halves
120g (1 cup) raspberries
70g (1/2 cup) blackberries
70g (1/2 cup) blueberries
1 tablespoon coconut sugar
1/2 teaspoon vanilla
1 teaspoon fresh rosemary, finally chopped (optional)
or 1 tablespoon fresh basil, roughly chopped (optional)
- Gently heat the coconut sugar in a large wide frying pan, stir in the berries and vanilla.
- Turn up the heat to high and fry berries in their bubbling juices for 30 seconds.