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Striving to make a difference Amongst Vegan FOOD BLOGS
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with RECIPES THAT HAVE BEEN TESTED AND HONEST REVIEWS oF VEGAN PRODUCTS
Sustainability, fair trade and high quality aren't just buzzwords for Mansfield Park.
Combine agave syrup and vanilla custard powder in a glass.
Heat frozen berries in a smll pot with the lid on until they start falling apart, which will take around 5 minutes. Remove from heat, add syrup while constantly mixing and let bubble for one minute.
Will keep in an airtight container for 10 days and is great on yoghurt, inbetween a layered cake, or as filling for pie.
Instead of using mixed frozen berries, seasonal fresh ones will work, too. This is the go-to quick and easy recipe for any fruit compote. It simply has to be adjusted to the characteristics of each fruit - mango is very starchy and sweet, so reduce the amount of agave and starch. Cherries are very sour, so increase it for example.
Easy Berry Compote
60 g agave syrup
12 g vanilla custard powder
300 g frozen mixed berries
Recipes
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