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  • Writer's pictureChrista Maynard

Berry Compote

This is always in my fridge. I add a dollop of this every day on my breakfast, and so do my kids. It can be added to yoghurt, porridge, overnight/Bircher musli, and even used as a sugar-free jam on pancakes or toast, or used to garnish a slice of chocolate cake together with a dollop of whipped coconut cream.

Makes approx. 650g, (~20 servings)


1 cup Blueberries (frozen organic) (225g)

1 cup Raspberries (frozen organic) (225g)

1 cup Strawberries (frozen organic) (225g)

2-4 tbsp chia seeds (or 1-2 tbsp psyllium husk)

Method A (fresh): Thaw frozen strawberries in a glass jar in the refrigerator. Then crush with a spoon and combine with chia seeds and/or psyllium husk. Then add remining frozen berries, mix and store in refrigerator. Lasts at least 5d in refrigerator.

Method B (cooked): If you prefer to pre-cook your berries due to risk of contamination:

Heat berries in a saucepan on medium heat until they reach a gentle boil. Simmer 1-2min on reduced heat, then remove from heat and allow to cool slightly. Stir through chia seeds and/or psyllium husk. Wait 10min+, then re-stir and transfer to a sealed glass jar. Store in refrigerator. For an instant version, microwave 1 portion frozen berries, stir through ~1 tsp chia seeds a few mins before serving.

Method C (fresh-no-measuring-slap-dash-method):

This is how I make my berry compote nowadays.

  1. Fill a glass jar with strawberries, sprinkle with ascorbic acid powder, and allow to slowly melt in the refrigerator overnight or on the bench over a few hours (lid on).

  2. Once melted, slice the strawberries into smaller pieces with a sharp teaspoon, and add a sprinkling of psyllium husk and some chia seeds and stir to mix ( I don't measure. It may turn out extra thick and jelly-ish or more runny, depending on how much you add. You'll get the feel of it and you can adjust your quantities accordingly).

  3. Allow the chia seeds and psyllium to swell a little (10min or so), and then fill the jar 3/4 of the way to the top with frozen raspberries (or any other berries you decide to use such as black-berries or red-currants or back-currants) and stir through to combine (the volume will have decreased to approximately half once the strawberries have melted). Top up further to almost the top of your jar with more raspberries, put in the refrigerator to thaw slowly, or thaw more quickly on the bench. ( I do this step early in the morning and it has thawed enough by the time the rest of the family are up for breakfast)

  4. Once the raspberries have melted, stir through again (add more chia/psyllium if needed), and then add frozen blueberries and stir through. If you like a high concentration of blueberries, you can even transfer some of the red berry mix to a new jar and stir through blueberries in both. I like approx 50% blueberries.

Tip: Add a tsp ascorbic acid (vitamin C) to your compot whilst thawing your betrries to both preserve your compotte and add some vitamin C.


Sugar-free berry jam: For a jam-like consistency, replace chia seeds with 1-2 tsp psyllium husk. (This is good AIP alternative for anyone avoiding seeds)

Berry compote on bircher musli with pecans and smultron/wild strawberries

Berry compote on buckwheat & oat porridge with Ceylon cinnamon, & hempseed.

Berry compote on a buckwheat pancake with hazelnut-chocolate spread.

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