Candied Pecans with Bananas & Wild Blueberry Compote
A favorite in our household. Delicious for breakfast, dessert, a warm snack (or any other meal for that matter)!
Ingredients:
1/2 cup of pecans (or almonds, cashews, walnuts, Brazil nuts, etc.)
2 teaspoons unrefined coconut oil
1 tablespoon local or raw honey (or maple syrup)
2 bananas cut in half vertically and horizontally
1 cup of frozen wild blueberries (or fresh if you have access to them)
Himalayan sea salt to taste
To make candied pecans:
Toast pecans in 1 teaspoon of coconut oil over medium-low heat for about 10 minutes. Make sure to keep the temperature low enough so that the oil doesn’t burn. Once pecans are toasted, add honey and salt. Remove from heat.
To warm bananas and blueberries:
Cut bananas in half, lengthwise and saute in 1 tsp of coconut oil until warm. Remove bananas and warm frozen blueberries over medium heat for a few minutes to desired temperature.
Serve candied pecans warm on top of bananas and blueberries. Optional: drizzle with a little more honey or maple syrup and/or a sprinkle of cinnamon.