I think cardamom is one of those spices that is way under-rated. I have recently fallen in love with it and have been using it in a lot of my recipes, from sweet desserts to savory dishes. It is a common ingredient in Indian cooking and that’s how I came to love it. I find adding just a pinch of it to soups helps add another flavor dimension that agrees with my palette. If you’re not using this spice on the regular or it’s not even in your cupboard, I highly suggest that you run out and grab some. I think you will be pleasantly surprised by just how versatile this spice can be.
So when I was making my weekly granola stash about a month ago, I opened my cupboard and there was the cardamom just asking to be a part of my recipe and so it did. Since then I’ve been making this granola recipe every Sunday and my husband and I munch on it all week in parfaits with berries, on top of vegan ice-cream, with almond milk for a filling breakfast, or just a handful as a quick snack.
This recipe is:
- lightly sweet
- crunchy
- filling
Enjoy!
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