One of my favorite times of the week with my husband Paul is
a lazy breakfast together on the weekend.
We try to do it almost every weekend.
We sleep in, then go downstairs and make breakfast together…..Or mostly
together, I will admit I am a bit of a kitchen hog….. He says it has something to do with me being
a control freak….I’m working on that.
This last weekend I made waffles with blueberry syrup. I
used gluten free Bisquick, and just followed their recipe. The
waffles turned out perfect, a little crunchy on the outside and light and
fluffy on the inside! I was surprised with
the success of gluten free waffles. They
were so good, I got scared I mixed up the flours and make it with gluten
instead! I know you can make gluten free
waffles from scratch, but when it comes to some gluten free baking I found that
sometimes mixes just work better.
The blueberry syrup turned out great too. And really simple. I did it because I wanted something a little
less sugar dense to top the waffles, since both Paul and I are trying to eat
healthy. Just picture warm sweet blueberries
with a little added thickness of maple syrup mixed with the juices coming out
of the blueberries. Perfect for
drizzling. That makes a pretty great
start to the morning for me! It would
work with waffles, pancakes, or even ice cream.
Here it is!
1 cup blueberries
3 tb maple syrup (use
the real stuff! It’s so much better!)
Put blueberries and syrup in small saucepan, and let cook on
a bare simmer for 10 minutes. You can
let it stay on the stove for longer if needed.
If it seems too runny, you can keep it at a simmer for a little longer.
You can save the leftovers. I mixed mine with some plain vanilla yogurt. Amazing! It made the yogurt go from plain breakfast to a dessert like treat that reminded me a bit of a parfait.
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