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fig-berry-compote

Gut-Friendly Fig and Berry Compote

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Cook Time 15 minutes
Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 4 large dry figs quartered
  • 1 cup fresh blueberries
  • 1 tbsp. fennel seeds
  • 1/2 tbsp. raw honey
  • 1/2 tbsp. coconut oil
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cardamom
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground or fresh grated ginger
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. fine sea salt
  • 2 tbsp. raw sunflower seeds
  • 1/2 cup coconut yogurt

Method
 

  1. In a dry medium skillet, heat the fennel seeds until they are fragrant and begin to pop, about 2 minutes. Set aside.
  2. In the same skillet, add the spices, seeds, honey, and coconut oil, and heat on low until the spices are just toasted, 2-3 minutes. Watch this carefully as the honey will begin to caramelize quickly in the preheated pan, and you don’t want the spices to burn.
  3. Add the fruit and some water, just to cover the fig pieces. Cover the pan and allow to simmer until the mixture is syrupy, about 5-7 minutes.
  4. Divide yogurt into two bowls and sprinkle with the toasted fennel. Top each with half of the compote and allow it to melt and swirl together slightly. Garnish with any additional spices, more honey, or fresh mint leaves, as desired.