Blueberry compote with toast & almond butter

Blueberry compote with toast & almond butter

Add colour to winter days with nutritious, versatile blueberries.

0 out of 5 stars(0) Rate this recipe
VegetarianHealthyLow in saturated fat8 plant varieties
  • Serves4
  • CourseBreakfast
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Plus+ cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 x 225g packs blueberries
  • ½ tbsp vanilla bean paste
  • ½ x 1 lemon, juice
  • 4 slice/s Seeded sourdough toasted
  • 4 tbsp almond butter

Method

  1. Heat the blueberries in a pan with the vanilla bean paste and the lemon juice, then simmer gently for 12-15 minutes until the berries have released some liquid but still hold their shape. Take off the heat to let cool to room temperature. Serve on toasted seeded sourdough with almond butter.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,477kJ/ 354kcals

Fat

18g

Saturated Fat

1.6g

Carbohydrates

32g

Sugars

14g

Fibre

9.5g

Protein

11g

Salt

0.7g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet