Sometimes, even though I am really committed to a nutrient dense lifestyle, I still crave decadent alternatives to satisfy my sweet cravings that pop up every now and again. Every once in while I use liquid stevia, even though it is a highly processed food. You can substitute a Tbsp of raw honey for the stevia here if you prefer. Berries are another primal diet friendly food, in moderation. I am particularly fond of blueberries, especially when I'm looking to add some color to a dish. Blueberries have only 57 calories per 100 grams (and have a Glycemic Index (GI) value of 53), and they are full of antioxidants and other nutrients, making them a healthy low-glycemic choice.
Here, I combine liquid stevia with fresh lemon juice, blueberries and chia seeds* to make a versatile blueberry compote that is a fabulous complement to grain free biscuits or coconut ice cream.
*Note that many Paleo Diet experts do not recommend the consumption of chia seeds. Personally, I don't have reactions to them, so I am comfortable eating them on occasion.
- YIELD: About 1/2 cup
- PREP: 5 mins
- COOK: 51 mins
- READY IN: 56 mins
A low glycemic yet decadently sweet spread perfect atop coconut ice cream, or as shown here, coconut flour biscuits.
- 1/3 cup frozen blueberries organic
- 1/2 lemon fresh squeezed
- 20 drops liquid stevia
- 1 Tbsp. chia seeds finely ground
- Use coffee grinder to finely grind chia seeds. They should be the consistency of almond meal.
- Heat lemon juice, stevia and blueberries in small saucepan over low-medium heat. Use the back of your wooden spoon to smash the berries as you stir constantly.
- Bring berries just to boil, then remove from heat and stir in ground chia seeds. The chia seeds will make the compote thicken nicely. Let cool slightly and serve. Can be stored up to 4 days in the refridgerator. Note: You can use whole chia seeds if you don't have a grinder. The consistency will be a little more like tapioca pudding.