Tutorial: How To Make Roasted Berries
Berry Season is one of the things I look forward to every Summer. Enjoying berries while they are fresh, is one of my favourite things, so I tend to load up on them. Blueberries, strawberries, raspberries and blackberries, love them all!
Here in Vancouver we are starting to see the first of our local strawberries. I was so excited the other day when I spotted some Organic ones for sale at a local Produce Store…and then I saw the price. Oh well, they were worth every penny!
There I was sitting back, scrolling through Pinterest, while
gobbling down eating a few fresh berries when I started to notice recipes with Roasted Berries in them. What?
I love roasted veggies but never thought to try roasted berries and Oh My Goodness are they ever GOOD!! Quick and super easy too. Roasting berries in the oven draws out the sugars, which intensifies the natural sweetness and flavours.
I got so excited, I ran out and got a pint of blueberries to go with my strawberries. Sadly, they were not local berries. Those aren’t ready for harvest until July and I just couldn’t wait.
Within the hour, I had a pan of roasted strawberries and a pan of roasted blueberries. Of the two, I like the roasted blueberries best. No need to add sugar. They are naturally sweet enough without it and I love the deep dark colour of the roasted blueberries.
Surprisingly, the strawberries were a bit sour, so I added a drizzle of honey (about a half teaspoon) to the roasted berries.
I used some roasted berries along with plain unflavoured yogurt and some allergy friendly granola in a parfait I was making. You can click here to see a Recipe for Roasted Strawberry Parfait.
These roasted berries would be fantastic on almost anything where you would use fresh berries. For breakfast, serve them on top of gluten free waffles, french toast, or pancakes. For lunch I would be tempted to use them in place of jam on a peanut butter sandwich.
I bet you could use them in a salad dressing?? Hmmm, that’s something I just might have to work on.
I’m so excited about finding this new (to me at least) delicious way to use up the extra berries I’m always buying.
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Real Food | Vegan | Vegetarian | Paleo
- 1-2 pint fresh berries (about 2 or 3 cups)
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Note: you’ll want to use a baking sheet that’s big enough to hold all the berries in a single layer.
- Wash berries and remove stems. If using strawberries, cut them in half or in quarters, depending on their size. You want all the pieces to end up being the same size.
- Spread berries out on prepared baking sheet and arrange evenly in a single layer.
- Bake for 20-25 minutes, until berries are tender and starting to sizzle (and blueberries are starting to pop) but still have some shape to them.
- Scoop roasted berries and juice off the pan and into a bowl. Allow to cool slightly before using. Cover and store leftovers in an airtight container in the fridge.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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