- 2 cups frozen berries
- 1/2 cup dates, pitted
- a pinch pink salt
- 1 tablespoon lemon juice, fresh pressed
- Place berries, dates and salt in a small pot and heat on med low.
- Cook for 10-15 minutes or until the sauce reduces and fruit is soft.
- Stir sauce frequently to avoid it sticking to the base of the pot.
- Remove from the heat and stir though the lemon juice.
- Transfer sauce to a glass jar and store in the fridge.
- Place all ingredients into TM bowl.
- Cook on 80°C on speed 2 for 12 minutes
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1.18 g||1.8%|
|Sodium 4.22 mg||0.2%|
|Total Carbohydrate 128.2 g||42.7%|
|Dietary Fiber 14.68 g||58.7%|
|Sugars 104.61 g|
|Protein 4.28 g|
|Vitamin A 1.86 %||Vitamin C 37.92 %|
|Calcium 9.06 %||Iron 10.29 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Clean Lunchbox
- Any berries can be used for this recipe, fresh or frozen.
- Swap out the dates for prunes for extra fibre.
- Try and buy organic berries, they are on the dirty dozen as one of the most highly sprayed fruits. And of course buy in season.
- Freeze Sauce in ice cube trays and pop a few out to add to smoothies.
- Serve sauce with pancakes and or ice cream. Stir through coconut yogurt, or serve a dollop on muesli.
- The sauce will keep in the fridge for about a week.