Hello dear friends! 

This 3 ingredient Easy Raspberry Sauce can be made in a breeze, using fresh or frozen raspberries. It is super versatile, transforming a slew of desserts to next level, sweet treats. It features Chandler Honey’s Créme Brûlée Honey for some natural sweetness. It is also gluten-free, dairy-free, and refined sugar-free. 

I adore raspberries. I love how cute and adorable they look all red and fuzzy. Though don’t be deceived by their cuteness. They really pack a punch of flavour with their natural tartness, which I love! They are loaded with nutritional benefits, as it is part of the berry powerhouse family. The only downside is they tend to go bad FAST! So how can you use these tasty gems up quickly? This sauce is the answer! 

It is super easy to make and is the perfect way to enjoy your raspberries longer than you could if you kept them fresh. It’s extremely versatile too, so really what’s not to love with this sauce? Not convinced just yet? Check the list below with some of the endless ways you can use this sauce.

5 ways to use this Easy Raspberry Sauce

•  ICE CREAM: Looking to transform your ice cream? This raspberry sauce is the way to go. An added bonus it is made with a natural sweetness from the Chandler Honey’s Créme Brûlée Honey! This honey adds a lot of depth and flavour and compliments the raspberries’ tartness so well.

• DOUGHNUTS: This sauce was made for doughnuts. It works perfectly as added flavour and texture and does double time as a glaze too! Just like in my Vanilla and Raspberry Doughnuts!

• YOGURT: Elevate your yogurt by just adding a spoonful of this sauce. You’ve instantly got yourself an all-natural fruit yogurt, minus all the additives and sugar, from many store-bought yogurts. 

• CHEESECAKE: This sauce can really change your cheesecake game. Just add on top and, voila you have Raspberry Cheesecake! 

• PANCAKES: Looking to try something different than classic Maple Syrup or my Simple Blueberry Sauce? This Easy Raspberry Sauce is the ticket! 

Sprinkles recipe fun facts:

• RASPBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is immune-boosting and packed with vitamin C
• CHANDLER HONEY’S CRÉME BRÛLÉE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.

So how about we make ourselves some Easy Raspberry Sauce?

Print

Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free}

This Easy Raspberry Sauce is beaming with bright tart notes from the raspberries and perfectly balanced with the sweetness of Chandler Honey's Créme Brûlée Honey. The best part is that this super versatile sauce has only 3 ingredients and can be whipped up in minutes!

Author Priscilla Sekaran

Ingredients

Easy Raspberry Sauce

• 1 cup fresh raspberries (or frozen)
• ½ tbsp fresh lemon juice
• 2-3 tsp Chandler Honey Créme Brûlée Honey* (adjust to taste)

Equipment

• saucepan
• small bowl
• cutting board
• paring knife
• strainer (or fine sieve)
• lemon juicer (or can squeeze by hand)
• spoons

Instructions

Preparation

• Wash raspberries, drain and set aside. Wash, and juice the lemon. Set aside.

Easy Raspberry Sauce

• Heat saucepan on medium. Once heated, add lemon juice and Chandler Honey Créme Brûlée Honey until it dissolves.
• Once the lemon and honey mixture starts to bubble, add in the raspberries. Turn down the heat to medium-low and keep mixing to ensure it doesn’t burn. The mixture may froth a little, but it will settle.
• Cook for about 3 minutes if you using fresh raspberries. Once the mixture thickens, you will know it is done. If using frozen raspberries, cook for 5-6 minutes. Once done, remove it from the heat and let it cool to room temperature.
• Once cooled, you have yourself a glorious, Easy Raspberry Sauce! You can use it in a variety of ways such as topping for ice cream, yogurt, pancakes, parfaits plus so much more. If you want an Easy Raspberry Syrup, follow the next steps to do so.

Easy Raspberry Syrup

• Take your prepared Easy Raspberry Sauce and strain it with a fine-mesh sieve. Add the liquid back into the saucepan, and simmer on low for another 3-5 minutes or until it thickens to a syrup consistency.
• Be sure to stir constantly to avoid burning. You will notice the colour starts to deepen to a darker red. The sauce will become thick enough to slowly drip off your spoon, similar to caramel sauce. Cook until you reach the consistency you desire and remove from heat.
• Then your Easy Raspberry Syrup is done. Let it cool and enjoy! It’s perfect as a glaze for doughnuts, like my Vanilla and Raspberry Doughnuts, as well as cakes, or on top of ice cream. The possibilities are endless! Be sure not to throw away that precious pulp you strained from the Easy Raspberry Sauce! It can be used as Raspberry Pulp for things like filling for cakes, doughnuts (like my Vanilla and Raspberry Doughnuts), crumbles, or cheesecakes.
• If you want to skip preparing a cooked sauce, here’s a quick shortcut to some berry goodness!

Easy Raw Raspberry Sauce - Shortcut

• Mash the raspberries with a fork. Then strain the Raspberry Pulp through a fine sieve with a spoon. It takes time and patience but is well worth the effort. Reserve the Raspberry Pulp for items noted above and set the liquid raspberry 'juice' aside for things like creating a glaze, salad dressing, or even lemonade!

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

Enjoy!

The post Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, dear friends!

This super simple 3 ingredient strawberry sauce can be made within minutes, elevating your treats to something a little extra special!  It’s also gluten-free, dairy-free and refined sugar-free. Woohoo!

I wanted to share a recipe that not only looks fun and festive for Valentine’s Day but is something I love with all my heart, strawberries.

Oh, beautiful, glorious strawberries, how you have such a special place in my heart. Strawberries are absolutely, positively my favourite fruit. There is no other. Bar none.

So why do I love them so much? Honestly, where to even begin? Strawberries are naturally lovely, sweet, slightly tart, juicy, and just so beautiful with their radiant red hue. They are so versatile they can be eaten as a snack, added to a salad, cereal, dessert; the possibilities are endless.

Now, take this beautiful ruby red fruit, and cook it up, and it transforms into something completely different. It takes this fruit that can sometimes slightly tart, and sweetens it up more.  It becomes a luxurious glossy sauce that can make anything feel more fancy and decandant! It is also free of additives and loads of sugar that can be found in store-bought strawberry sauces or jams, so a much easier and healthier choice!

5 ways to use this Simple Strawberry Sauce

•  ICE CREAM: Looking to create an ice cream sundae? This strawberry sauce is perfect and added bonus it is not loaded with tons of sugar as traditional strawberry sauces have!

• CAKE: It is great for taking your cake to next level, by topping of the cake, or even in the middle as a filling! It is great for Strawberry Shortcakes, yum!

• YOGURT: Taking your yogurts to new heights. No need for those store-bought fruit yogurts loaded with additives and sugar, just dollop some of this sauce for strawberries and yogurt delight!

• CHEESECAKE: Take some of this sauce. Just add on top of some cheesecake and you now got yourself a Strawberry Cheesecake, just as simple as that! 

• PANCAKES: Want to change things up from Maple Syrup or my Simple Blueberry Sauce, this Simple Strawberry Sauce is the way to go! 

Sprinkles recipe fun facts:

• STRAWBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is filled with rays of the sunshine vitamin C and is immune-boosting.
• HONEY – is rich in antioxidants and antibacterial that can help fight infections.

I think that’s enough talking about this Simple Strawberry Sauce. Let’s make some, let’s go!

Print

Simple Strawberry Sauce

This 3 ingredients simple strawberry sauce is super versatile, an absolute cinch to make, and sure to be your go-to recipe for elevating your treats!

Ingredients

Ingredients

• 2-2½ cups fresh strawberries (or frozen)
• 2 tbsp fresh lemon juice
• 3 tbsp honey* (or maple syrup for vegan-friendly)

Equipment

• saucepan
• cutting board
• paring knife
• medium bowl

Instructions

Preparation

• Wash, hull, and cut the fresh strawberries into small bite-size pieces. Set aside. Wash, and juice the lemon. Set aside.

Strawberry Sauce - Version 1

• Heat saucepan on medium. Once heated up, add lemon juice and honey until it dissolves.
• Once the lemon and honey mixture starts to create small bubbles, it’s time to add the strawberries. Turn down the heat to medium-low, and keep mixing periodically to ensure it doesn’t burn. The mixture may froth but that is totally normal and will settle.
• Cook for about 10 minutes, the mixture will start to turn glossy and the fruits should be almost turning into a jam-like texture, when you see that, it is time to cut the heat. If using frozen strawberries, it will take another 3-5 minutes.
• Once cooled strain the sauce. Reserve the strawberry jam for things like pancakes, filling for cakes, or cheesecakes. With the remaining sauce, you have a few options. You can enjoy it as it is and it's great mixed in with yogurt. But if you are looking for a Strawberry Syrup you can do that too.
• Let it cool until it comes to room temperature, transfer to a jar or bowl and your sauce is ready to enjoy!

Strawberry Syrup

• Add the strained sauce, add back to the saucepan, and simmer on medium-low for another 5-10 minutes, until it thickens to a syrup consistency. Stir constantly to avoid burning. You will notice the colour starts to deepen to a deeper red. The sauce will become thick enough that it will have a slower drip off your spoon similar to a thick caramel. Cook until the consistency you desire, 5-10 minutes and then cut the heat, you now have Strawberry Syrup.

Strawberry Sauce - Version 2

• Now if you prefer a sauce without the fruit pulp at all you can blend the strawberries first. Then cook them down just the same as the above Strawberry Sauce steps. It will become a thick, luscious sauce.

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

 

Enjoy!

The post Simple Strawberry Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

These gluten-free oats & brown rice flour pancakes are guaranteed to brighten up your day. Pancakes are just one of those things that make any morning special. They set the tone for a more relaxed and upbeat day. I remember as a kid waking up on the weekend or special occasion to the aroma of crackling butter on the pan and the scent of freshly made pancakes wafting through the air. It is just one of those smells you never forget. The meal was never complete without scrambled eggs, bacon, and ketchup on the side (yes, I am one of those people). To finish it off, a nice drizzle of Aunt Jemima’s syrup. It was breakfast bliss.

Even though I don’t really eat dairy anymore, these gluten-free and dairy-free pancakes will bring back those childhood memories and give you the same satisfaction! Try them out and see for yourself. I guarantee they will put a smile on your face after taking just one bite and make your morning brighter. The best part of these pancakes is that even though they have the look and feel of the pancakes we grew up on with regular flour, these have wholesome ingredients with oats & brown rice flour to keep you feeling full longer and banana for some potassium. It also omits the tasty yet not so great for you butter for coconut oil, which has more nutritional benefits.

The other great thing about these pancakes is they are quite easy to make with a few simple steps, and voila, you’ve got yourself a stack of pancakes you can devour at your will. I highly recommend topping these pancakes with my super Simple Blueberry Sauce, which will certainly take these pancakes to another level. Feel free to use your imagination to top these bad boys any way you like – add some fresh fruit, chocolate chips, or whatever you like, make it your own, and enjoy!

Sprinkles recipe fun facts:

• OAT FLOUR – one of the best whole grains. rich in minerals, vitamins, antioxidants, and fiber.
• BROWN RICE FLOUR – more nutritional benefits than regular white flour. high in fibre and easier to digest.
• BANANA – high in potassium and helps balance blood sugar levels.

Now let’s make ourselves some yummy pancakes, shall we?

Do you love pancakes as much as I do? Let me know in the comments below.

Print

Oats & Brown Rice Flour Pancakes

Quick and easy wholesome gluten-free pancakes to whip up any day of the week!

Course Breakfast

Author Priscilla Sekaran

Ingredients

Dry Ingredients

• ½ cup oat flour*
• ½ cup brown rice flour
• 1 tsp baking powder
• pinch of salt

Wet Ingredients

• ½ ripe banana, mashed
• 1 egg
• 1 tsp vanilla extract
• ½ cup almond milk, unsweetened (or milk of choice)
• ½ tbsp coconut oil, melted** (room temperature)

For Cooking

• 1-2 tsp coconut oil (for each set of pancakes)

Equipment

• mixing bowls
• whisk
• frying pan (griddle)
• measuring cups and spoons
• spoons
• fork or masher
• turner or spatula
• ladle

Instructions

• In a medium bowl, mix dry ingredients together, oat flour, brown rice flour, baking powder, and sea salt. Set aside.
• Place the ripe banana into a large bowl and mash it with the back of a fork or a masher until it is a smooth paste-like consistency.
• Add the remaining wet ingredients, coconut oil, egg, vanilla, and almond milk into the bowl and whisk until everything is well combined.
• Slowly add the dry ingredients into the bowl with wet ingredients, starting with half the mixture, and whisk together. Adding a little at a time helps everything to come together nicely. Now add the rest of the dry flour mix. Make sure to keep mixing until there are no clumps. The batter should be smooth yet nice and thick and still able to run off your spoon. If the batter is too thick, add a splash more of almond milk; it should help to loosen the batter and get it just right.
• Heat pan to medium-low, add some coconut oil, once melted and the pan is nice and hot, add half a ladle full of the batter onto the pan; you can make 2-3 pancakes at a time, depending on the size you desire. Use the back of the ladle to even out batter and help shape the pancake, also helps to cook more evenly. 
• After a minute or two so you should see little bubbles and the edges start to form. At this point, gently tap the edge of the pancake with your spatula or flipper to see if it moves, if it does it's ready to flip! If not wait a little longer and then flip it.
• Once it's flipped, gently press the pancake with the back of your turner or spatula to ensure it cooks evenly.
• Cook on each side for 1-2 minutes. Continuing flipping it every few minutes for up to 5-6 minutes or until golden brown. These pancakes won’t rise too high but will still be soft and scrumptious! Once all the pancakes are done, stack 'em up high and enjoy!
• NOTE: After the first set of pancakes, the temperature of the pan will be hotter, as a result the next set will cook faster, so please keep that in mind.

Notes

Yields 6-10 pancakes, depending on how much batter you use.

* You can make the oat flour from scratch or use store-bought oat flour, both work for this recipe.

** You can use vegan butter instead of coconut oil if you prefer, as well as regular butter if you don’t need the recipe to be dairy-free.

TIP: Quick trick when measuring the flour, use the back of a spoon or knife to level it out, helps to ensure it’s nice and even ;).

NOTE: These pancakes will keep in the fridge for up to 4-5 days in an airtight container. They can also be frozen for future use whenever you feel like having some scrumptious pancakes in a pinch. Can store in the freezer for a month. Just reheat on the pan for 3-4 minutes per side or until heated through, and you’re good to go!

BATCH MAKING: Want more pancakes? Just double the measurements. Great for batch-making and freezing for future use.

PURE SPRINKLES TIP: I love drizzling some Pure Canadian maple syrup on them with a generous spoonful of fresh blueberry sauce. Blueberry Sauce + Pancakes = Delicious. Or some buttery plum butter, SO GOOD. When I am having an extra special treat, I like to have a side of scrambled egg and chicken bacon, YUMM-Y!

Enjoy!

The post Oats & Brown Rice Flour Pancakes {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Looking for an easy and simple blueberry sauce to dollop over your stack of pancakes, ice cream, cakes? Look no further, this blueberry sauce is for you.

I created this recipe on a whim years back when I had first created my oats & brown rice flour pancakes (which might I add you can check out here if you are hankering for some yummy gluten-free pancakes). I have always topped my pancakes with maple syrup, been doing so since childhood. Please don’t get me wrong I still love my maple syrup, can’t really have pancakes without it, it is an absolute must especially for us Canadians, we love our maple syrup!

Yet one day I found myself wanting something a little more, something to take my pancakes to another level. I had some blueberries on hand and thought why not try my hand at making a sauce. A blueberry sauce seemed like an easy enough thing to do and quite tasty at that. Blueberries are nice and tart might compliment the pancakes nicely. How hard could it be?

The answer my friends, SUPER easy! Oh my goodness. So. so. easy. I honestly didn’t realize how easy it would be until I made it. It made me wonder why I hadn’t tried sooner. I had seen recipes on cooking shows before but they always added loads of sugar and it seemed to take forever so never really felt the urge to make it before.

I am a firm believer in keeping things simple and let me tell you it can’t get more simple than this blueberry sauce. It is just 3 simple ingredients. Yes, you read right, just 3 simple ingredients. Blueberries + Lemon Juice + Honey = Blissful Blueberry Sauce.

The beauty of this sauce is it is super versatile and is not just for pancakes. It can also be used on top of cakes, cupcakes, cheesecakes, ice cream, yogurt there are truly so many possibilities. However, the true task at hand is seeing how long it lasts because let me tell you, once you have some, it will be disappearing quickly because it is just that good.

Sprinkles recipe fun facts:

• BLUEBERRIES – one of the best superfoods and jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is filled with rays of the sunshine vitamin C and is immune-boosting.
• HONEY – is rich in antioxidants and antibacterial that can help fight infections.

So I think that’s enough talking about this blissful blueberry sauce, shall we start making some?

Print

Simple Blueberry Sauce

This super quick blueberry sauce can be created with just 3 simple ingredients to take your sweet treats to the next level!

Course Breakfast, Dessert

Author Priscilla Sekaran

Ingredients

Blueberry Sauce

• 2 cups fresh blueberries (or frozen)
• 1 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup to make vegan)

*Tapicoa Slurry (to thicken the Blueberry Sauce)

• 1 tsp tapioca flour
• 2-3 tsp water

Equipment

• small saucepan
• silicone spatula
• spoons
• measuring cup
• measuring spoon

Instructions

Blueberry Sauce

• Place the saucepan on medium heat, once the pan is heated up add the lemon juice and honey, mix together.
• After about 2-3 minutes you should notice the honey has melted down and the mixture will start to bubble. It's now time to add the blueberries. Incorporate the blueberries with the lemon and honey mixture well.
• The blueberries will start to bubble after a couple of minutes, if it is rapidly bubbling just turn down the heat a notch. Stir every so often.
• For the Frozen blueberries, the sauce will be done in 5 minutes. Once the blueberries have broken down a bit and the sauce has thickened a bit your sauce is ready. Even if the sauce is a bit runny it's fine, it'll be just as tasty.
• For fresh blueberries, the sauce will be done in 10 minutes. It takes longer for the juices to break down for the fresh blueberries but it is so worth it. Even if the sauce is runny and hasn’t thickened fear not, it’s fine it will thicken more once it cools down, which I highly recommend.
• *If you like your sauce on the thicker side, with a more jam-like consistency you can add a little tapioca starch slurry (tapioca + water is a slurry) and add it in when you're making the sauce it will make it way thicker if that is what you fancy. Any which way you like it, I guarantee one tasty blueberry sauce! Serve on top of oats & brown rice flour pancakes, ice cream, yogurt, cakes, the possibilities are endless!

Notes

BLUEBERRY SAUCE: Something to note is this sauce is a little on the tart side, as that is how I personally like the taste, but if you like things more on the sweet side feel free to add a touch more honey or maple syrup to sweeten things up. 

** Store in an air-tight container or glass jar for up to 3 days.

Enjoy!

The post Simple Blueberry Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.