Lavender Blueberry Sauce (vegan, sugar-free, gluten-free)

This one is inspired by my mom, who cannot get enough of my lavender blueberry pancakes (recipe to come…stay tuned) and also by the fact that it’s berry season in Oregon and, hot diggity damn, these people know how to grow some blueberries.

Instructions:

Mince 1 tsp dried lavender. I really recommend not going overboard with the lavender (one teaspoon may even be too much depending on how potent your lavender is) because there’s a pretty fine line between lavender being tasty and feeling like you’re biting into a bar of soap.

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Rinse 1 cup of blueberries and add to a small pot over low heat. Add in 1 tsp minced lavender, 1/4 tsp five spice powder and 6 drops stevia.

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Let everything simmer for about 15 minutes or until the blueberries have broken down.

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Store in the refrigerator (or freeze some!) and serve over yogurt, ice cream, pancakes, toast, overnight oats, chia seed pudding…you get the point.

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Ingredients:

  • 1 cup blueberries
  • 1 tsp lavender
  • 1/4 tsp five spice powder
  • 6 drops stevia

Instructions:

  • Put all ingredients in a pot over low heat.
  • Simmer for about 15 minutes or until blueberries break down.
  • Allow to cool to room temperature, store in the refrigerator, and serve over yogurt, ice cream, pancakes, toast, overnight oats, chia seed pudding, etc.
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