Ingredients1 mini cornbread loaf-thinly sliced
Blackberries and raspberries to garnish
Syrup:
1/2 cup brown rice syrup
3 Tbs water
Juice of half lemon
1/2 cup chopped walnuts
Serves 2
Directions
1. Prepare syrup by combining all ingredients in a saucepan and simmer for 5 mins-stirring frequently
2. Layer the cornbread slices on the plate, drizzle with syrup, and garnish with berries
I saw these cute little mini cornbreads in the deli section of the Co-op and I thought they would be great for a quick dessert. I had actually had the syrup recipe leftover from my waffle breakfast, so I only needed to warm it up. The berries came from my dear bearded friend John who has raspberry and blackberry bushes (thanks so much!). The berries definitely taste way better when they are picked fresh!
Thanks for choosing "Nemitz Farms" for your blackberry and raspberry needs.
ReplyDeleteHaha! I didn't realize that you were an official farm:) I made sure I made changes to the post again after Eric told me your request. Thanks again my dear bearded friend!
ReplyDelete