When I picked out blackberries at the market I had no idea what I would be making. I thought it would be perfect just using it fresh over pancake and/or waffles. Then I decided I have to give you all something this week. This is where the Roasted Blackberry Almond Butter Maple Syrup came to life.
This isn’t the first time I mixed maple syrup with almond butter and I usually do this when I have pancakes or waffles. The roasted blackberries added a nice fruity flavor to the syrup and brings a nice twist to regular syrup.
Making this is super easy as well. Roasting the blackberries for about ten minutes bolsters the flavor of the blackberries. This is then added to the maple syrup and almond butter mix.
Roasted Blackberry Almond Butter Maple Syrup
Maple syrup mixed with almond butter and roasted blackberries
- ½ cup blackberries (fresh)
- 2 tbsp almond butter
- ⅓ cup sugar free maple syrup or regular maple syrup
Preheat oven to 425°. Rinse blackberries, dry, and place on a lined baking sheet. Roast for 8 – 10 minutes until they start to blister.
In a small mixing bowl, mix the maple syrup and almond butter. Allow the blackberries to cool for a minute once they are done. Gently mix in the roasted blackberries to the almond maple syrup.
Enjoy over pancakes, waffles, oatmeal or vanilla ice cream.
