My recipes are grain free, refined sugar free and most are dairy free. It is hard finding grain free recipes. And what you do find is not always tasty. I was so frustrated with what I was finding and wanted yummy tasting food that I started writing grain free recipes. If your food is not appealing and appetizing then you will not be able to stick to any diet.
I wrote a recipe for Strawberry Blueberry Mascarpone Waffles and felt it deserved a decadent syrup. Are you looking for a really decadent waffle syrup? Why not a mascarpone syrup? I already have an old-fashioned coconut buttermilk syrup, why not add some mascarpone to it. So that is what I did. It turned out to be yummy. If you have leftover then simply pour into a glass container with a lid and store in the fridge. Will last for 1- 2 weeks. If it looks off or smells bad throw it out the syrup. Once in the fridge it will harden a little don’t worry just remove what you need and microwave on low for 30 seconds to 1 minute. The picture on the right below is of the syrup after it has been refrigerated.
3/4 cup canned coconut milk
1 tablespoon fresh lemon juice
1/4 cup maple syrup
2 – 4 ounces mascarpone cheese
1/4 cup coconut oil
1 teaspoon vanilla
1/2 t baking soda
Mix coconut milk and fresh lemon juice. Let stand 10 minutes. Combine oil, sugar coconut milk, mascarpone and bring to a boil. Stir until mascarpone is combined with the coconut milk. Once it is at a complete boil let it boil one minute. Take off heat. Carefully whisk in baking soda and vanilla. Don’t add baking soda when it is boiling or it will foam up really fast. Stir for 2 minutes or so. Serve with pancakes, waffles, french toast or ice cream. Store remaining syrup in a glass jar with a screw top in the fridge will last one month. When using refrigerated syrup pour into a measuring cup and stir until mixed put in microwave for 1 – 2 minutes. Best served warm.
Store leftover in the refrigerator. Lasts up to two weeks. If you have stored in fridge remove the amount you wish to use. Place in glass microwaveable safe bowl. Heat at high for 30 seconds. Using a spoon stir until thoroughly combined. Or heat all the remaining syrup on the stove in a pot. Heat on medium until syrup is warm and thoroughly combined.
Variation: Substitute another flavoring in place of vanilla. For example raspberry extract, coconut extract, almond extract etc.