As the festive season comes along with many indulgent foods, it can be comforting to know the healthy alternatives to choose from. Our Naturopath Suzie is sharing her passion for deliciousness with everyone – this paleo version of caramel sauce can be drizzled over ice cream, Christmas cake, pancakes, stewed fruit, caramelised bananas … or whatever you desire!
- 1 cup full cream coconut milk
- 1/3 cup organic maple syrup
- 3 cinnamon quills or ½ teaspoon ground cinnamon
- 2 whole star anise
- ½ teaspoon vanilla bean paste
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Small pinch sea salt
Combine all ingredients together in a saucepan, simmer over a low heat for 5-10 minutes allowing the spices to infuse through the sauce.
Serve immediately, or store in the fridge for up to 3 days.