‘Spice a dish with love and it pleases every palate’ – Plautus
As the autumn starts to make it’s self known, we start to look for warmth and grounding in many places. In our cupboards with heavy knits and blankets. In our kitchen with heavier and warmer foods. In our spice rack with heating and stimulating ingredients.
This recipe brings together two of my favorite recipes, beneficial for the autumn season. Golden milk, or turmeric latte used here in a panna cotta. And spiced oatmeal which I have turned into granola.
If you use the granola on it’s own, be sure to add warm milk rather than grabbing it out of the jar by the handful, like Mr B.
Ingredients
For the panna cotta
- 3 Tbsp agar flakes
- 2.5 cups almond milk
- ½ tsp. cardamom powder
- 1 Tbsp. turmeric powder
- ½ tsp. ginger powder
- ¾ cup maple syrup
- 1 tsp vanilla extract
- 1/8 tsp. sea salt
Method
- Combine agar flakes and milk in medium saucepan and simmer over medium heat until agar flakes have dissolved.
- Add cardamom, turmeric, ginger, maple syrup, vanilla bean, and salt.
- Simmer an additional 5 minutes, stirring frequently.
- Pour into cups or molds.
- Cool until firm
Ingredients
For the granola
- 3 cups nuts, roughly chopped (almonds, pecans, hazelnuts)
- 2 cups gluten free rolled oats
- 1 tsp. ground cinnamon
- ½ tsp. ground cardamom
- ½ tsp. nutmeg
- ½ tsp. ground ginger
- ¼ tsp. ground garam masala
- 1/8 tsp. finely ground black pepper
- ½ tsp. salt
- ½ cup pure maple syrup
Method
- Preheat the oven to 350°F. Line a baking tray with parchment paper
- Add all ingredients to a large bowl. Fold until well mixed.
- Pour onto the prepared baking sheet, making sure the layer is evenly spread,
- Bake for 15-20 minutes or until golden brown. I mixed the granola a couple of times to make sure it was evenly cooking
- Cool completely. Serve or store.
