My recipes are grain free, refined sugar free and most are dairy free. I revamped my diet in a way to improve my health. I am seeing a functional doctor and he has me on supplements as well. I have started seeing a change in my energy level and on my blood work results. In the beginning, it was so hard because I hadn’t yet acclimated myself to this way of thinking. It took a lot of research and trial and error to get to where I am at now. I started this blog because I had friends that were trying the same diet and complimented me on my food and the pictures of my food on Facebook. So with there encouragement, I began my journey. I have been writing recipes since I was 21. At first, I just put them together and my now husband would ask if I followed a recipe. I would say no. The problem was I didn’t measure or write them down for years. Finally, I got into the habit of measuring ingredients and writing them down.
I grew up in Idaho and Huckleberries are wild in the mountains. Many people say they are a wild variety of blueberries, but they are not. They taste nothing like blueberries. I am not sure how to describe the taste of them and smaller than blueberries. This recipe is good for any berry. Great with ice cream, pancakes, waffles or on toast. This makes about 3/4 to a 1/2 cup of Huckleberry Sauce.
I purchase my huckleberries here.
1 cup Huckleberries
2 tablespoons Coconut sugar
2 tablespoons monk fruit sugar
1 tablespoon tapioca flour
1/4 cup water
Makes approximately 3/4 -1/2 cup of sauce
Add ingredients to a pan. Heat until tapioca flour is incorporated. Smash a third of the berries. When thickened remove from heat. Place into a glass jar. Store in the fridge for up to one month.