I found a recipe for this dish on Pinterest, on a site called Skinnytaste.com, and I pinned it to my board because it sounded delicious! I decided to make it this morning, as a special accompaniment to my poached egg Sunday breakfast.
Here’s what it looked like on Skinnytaste.com:
I’m intolerant to nuts, so I left those out, and I had some pomegranates, so I added them to my batch. Otherwise, I followed the recipe pretty exactly. Here’s what mine looked like:
Mine looks a lot less pretty. A LOT! But… I’m happy to say it tastes absolutely delicious! I probably had too many blueberries in mine – I used 200grams. They were also quite large berries, so they covered a lot of ground when they exploded while cooking. I also fibbed before when I said I followed the recipe pretty exactly – I used agave syrup instead of honey, and I used significantly less of it. The fruit is sweet on its own, and I didn’t think it needed much help. Turns out I was right as mine still tasted very sweet.
I served this with my usual breakfast, not as a substitute, and I have four ‘bars’ leftover for either breakfast or snacks this week, which i’m looking forward to. The portions didn’t really hold their shape so well, but if I was after perfectly shaped rectangles, I probably would have refrigerated the pan before slicing and serving.
They may not be pretty, but they’re delicious!
For the original recipe, visit Skinnytaste.com
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