Delicious Blueberry Compote for Crispy Gluten Free Cornbread Waffles.
Prep Time:3 mins
Cook Time:7 mins
Total Time:10 minutes
1 1/2 cups frozen blueberries
1/4 cup maple syrup
1 Tablespoon lemon juice
1 teaspoon arrowroot
1/2 teaspoon vanilla extract
In a small bowl, stir lemon juice and arrowroot together.
Add blueberries and maple syrup to a small pot. Pour lemon and arrowroot mixture over blueberry mixture and stir. Simmer on medium heat for about 7 minutes or until compote is thick. Gently mash blueberries with the back of a fork but leave a few blueberries whole.
Once mixture thickens, add vanilla extract and serve hot over Crispy Gluten Free Cornbread Waffles.