1 ½ tbspvanilla flavoured custard powder dissolved into 3 tbsps water
Place 1½ cups blueberries in a small saucepan. Cover with water and add maple syrup. Heat over medium-high heat until mixture comes to a low boil and the blueberries just start to break apart.
Add dissolved custard powder to the saucepan and bring mixture to a rolling boil.
Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency.
If the sauce gets too thick, add water, one tablespoon at a time.
Remove from heat. Add the remaining blueberries and stir gently. Serve warm or cold with whole grain bread toasts. Enjoy!
Comments: Blueberries feature among the top anti-inflammatory foods. As per a study documented by NCBI, the crude extract of blueberry displayed antinociceptive (anti-pain) and anti-inflammatory activity, and it was concluded that its consumption could be helpful for the treatment of inflammatory disorders.