I was making pancakes last week sometime, and Superman requested blueberry pancakes. I immediately thought, “Oh, I should make blueberry syrup.” My next thought was, “How am I gonna add some protein to breakfast?” On mornings that we have pancakes, I usually let the kids scoop a spoonful of Sunbutter straight from the jar and they eat it off of the spoon. That gets boring, so I decided to make a blueberry syrup with Sunbutter in it. On a whim of creativity, I created a super delicious batch of what my husband named Sunberry Spread.
How do you eat Sunberry Spread?
-on toast or a biscuit
-on waffles (my favorite so far!)
-mixed in oatmeal
-in place of jelly on a SB&J sandwich
-on a spoon (I’ve been guilty of this too many times)
-in a smoothie
-on cottage cheese (if no dairy allergy)
-mixed in dairy free yogurt
-in homemade pop tarts (this I MUST do!)
The best part of this spread is that it is Top 8 Free!
- 1½ cups frozen or fresh blueberries
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 T water
- ⅓ cup Sunbutter
- Mix well all ingredients, except Sunbutter, in a small saucepan, coating blueberries with sugars and water.
- Bring to a boil over medium heat, stirring occasionally.
- Boil for 4-6 minutes, or until all the blueberries have cooked down and the mixture has thickened a bit, stirring frequently.
- Remove from heat, and stir in the Sunbutter, until well combined.
- Let cool 3 minutes before serving.
- Store in the refrigerator.
- Microwave chilled leftovers about 30 seconds on low to regain a spreadable consistency.
What will you put your Sunberry Spread on? I think I’ll try it in homemade pop tarts next!