1 cup autumn olives (mashed)
3 tablespoons agave nectar, honey, or maple syrup (if you are a Vermonter like me lol)
1. Pick the berries
2. Mash them with a fork or with your fingers.
3. Mix the syrup with them.
The autumn olive is usually found wild during late summer and fall. It is very prolific.
It can be very tart sometimes and turns your mouth inside out. That is why it is sometimes important to add syrups to this topping.
The berry has little silver specks on it and very high in lycopene. it is found only in the wild right now so you may have to research it before you harvest it.
It makes a good topping with raw pancakes. Seeds are edible.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!