Quick blueberry compote blog post

Not only is this a quick blog post, it's also a quick blueberry compote recipe.

We've been picking blueberries off the three bushes we have in the garden  for over a month now and the kids have loved eating them raw. This weekend I noticed one of the blueberry bushes was brimming with fruit, some of them getting spoiled, 'going over' because they hadn't been picked.

Cue my mind racing with blueberry recipes!

Hence this super simple blueberry compote recipe.

I picked and washed the berries, there was about a cup and a half full. As I was at home with the boy, he ate half a cup leaving me with the rest to use in the compote.

I washed and sliced each berry, just to be sure they were clean and OK to eat as we don't use any pesticides or protect the blueberry bushes from insects.

I then placed them in a saucepan with two tablespoons of Sweet Freedom sugar substitute. You could also add three tablespoons of sugar instead.

Once the mixture came to a simmer, I used a spatula to crush the berries and added a tablespoon of cornflour. I stirred the compote mixture for about two minutes just to be sure the cornflour wasn't going to stick or clump up.

I poured half of the mixture into a sterilised jar and used the rest for these oat scones after I discovered how to make oat flour.

BLUEBERRY OAT SCONES 

Ingredients
1 cup of oats (gluten free if required)
1 cup of oat flour (whiz a cup and a half of oats in a processor until it is broken down into a fine flour)
1/3 cup coconut sugar (or natural cane sugar)
2 tsp baking powder
pinch of salt
1 tsp ginger
1/3 cup coconut oil
1 large egg
2 tbsp milk or dairy free milk substitute (I used rice milk)
1/2 quantity of blueberry compote (see description above and also method below)

 Preheat the oven to 170 degrees (fan) 190 degrees or gas mark 4.

In a bowl combine the oats, oat flour, salt, sugar, baking powder and ginger. Mix in the coconut oil as if you were making a crumble topping, gently rubbing the oil and the dry ingredients together until the mixture resembles coarse breadcrumbs.

In a separate bowl mix the egg and milk substitute together and then combine with the the oat and coconut oil mixture.

Stir through compote mixture loosely. This does not need to be thoroughly mixed in, more like swirling through the oats.

Using an ice cream scoop, place a mound of mixture on a baking tray lined with baking paper, non-stick paper or greaseproof paper (you could try oiling the tray if you don't have any paper  but I don't like to risk it!)

I got 12 out of this quantity of mixture but it will depend how big your ice cream scoop is. Using a spatula scrape all the beautiful blueberry compote and oats from the side of the bowl and either make another scone or drop this small amount on top of the smallest scone on the tray.

Bake for 12-15 minutes.

Serve warm or transfer to a cooling rack after five minutes.

I find that anything with coconut oil in is best stored in a fridge.

BLUEBERRY COMPOTE

A cup of blueberries
2 tablespoons of sweet freedom sugar substitute
1 tbsp cornflour

Simmer blueberries and sugar substitute in a pan for five minutes. Add cornflour and stir well for at least two minutes.