|Food porn. Of course, you know I took this off the web...|
|Damn, I wish this was my pic.|
I am a "why girl". If I'm going to change something, I want to know why it's a better choice. So, before I get into the recipes (soon, I promise), I want to explain how these toppings are "guilt-free" in my book.
*Free of traditional refined sugars (aka: white sugar, corn syrup, etc.) and cane sugar
*Low-glycemic sweeteners/sugar alternatives: Both agave nectar and coconut nectar are low on the glycemic index scale, meaning they won't spike your blood sugar and are generally safer for those with diabetes and other sugar-related diet restrictions. Click here to learn a bit about GI. Here's a rough comparison:
*Raw Agave nectar: 15-30 (low)
*Coconut nectar: 35 (low)
*Maple syrup: 54 (medium)
*Raw honey: 30 (low) Note: Honey is not a truly vegan choice.
*Processed honey: 75 (high)
*Refined cane sugar: 80 (high)
*The amount of sweetener used is minimal, and only used to sweeten and thicken the toppings.
*Whole fruits are perfect toppings for waffles and pancakes. They will sweeten your meal naturally, and enough that you won't need a bunch of syrup. They will also, bulk up your meal, helping you feel fuller without having to go for seconds.
*Vanilla adds flavor without adding sugar.
*Nut butters are whole foods, which have higher nutritional value and benefit than other fats (such as oils/butters). They also add great and unique flavor.
Okay...are you convinced enough to at least try something different? Good! Then, on to the recipes!
Note: All these recipes make enough to top about one waffle/pancake/biscuit or 2 pieces of toast. Duplicate to suit your serving needs.
Warm Berry Compote
|Obviously, this one's mine. Not nearly as beautiful...but yummmmmy!|
*1/2 c. fresh or frozen berries (any variety or mix)
*1/2 - 1 Tbsp. coconut nectar or agave syrup (depending on desired sweetness)
*1 tsp. vanilla extract
Warm sweetener in a small saucepan. Add berries and cook until juices have extracted and begin to simmer. Add vanilla and remove from heat as soon as sauce has thickened slightly. Serve.
Candied Bananas and Coconut Sauce
|"Candied Coconut Bananas" without the sauce. The sauce is awesome, though.|
*1/4 c. coconut milk
*1/2 banana, sliced
*1 tsp. vanilla extract
Heat coconut nectar and coconut milk in medium saucepan/skillet. Add sliced bananas in single layer. Allow to simmer, flipping bananas once. Sauce will begin to thicken. Add vanilla and remove from heat.
|Bananas simmering in coconut smell gooooood!|
Raw Vanilla Nut Butter
|See that round ball of almondy goodness? That's the stuff!|
*1 Tbsp. raw, unsalted almond butter or other nut butter of choice
*dash Pink Himalayan Salt (omit if using salted nut butter)
*dash vanilla, to taste
*drizzle raw agave nectar or coconut nectar, to taste
*Opt: pinch of cinnamon
Stir all ingredients together. Adjust vanilla and sweetener to taste.
Note: I have used raw almond butter and peanut butter for this recipe. Other nut butters would be awesome as well. I would love to try cashew butter and hazelnut butter.