The understated sweet, woody flavour of cinnamon pairs well with a variety of recipes.
We bring you a few comforting ones to keep you warm in the chilly weather.
Cinnamon Pumpkin Pancakes
A pinch all-spice
1 heaped tsp cinnamon powder
½ tsp salt
2 tbsp baking soda
2 cups whole wheat flour
140 g yoghurt
1 ½ cups milk
3 tsp brown sugar
½ cup pumpkin puree
- Whisk together the yoghurt, milk, brown sugar, olive oil, pumpkin, and eggs.
- Add the all-spice, flour, cinnamon, salt, and baking powder and stir until well combined.
- Heat a flat pan on a medium-high flame. Pour one-third cup of batter onto the hot griddle and cook for three to five minutes until the edges look dry and bubbles appear. Flip and cook the other side for two to three minutes.
- Serve warm with honey, maple syrup, cream or butter.
Sweet Potato-Carrot Soup with Cinnamon
¼ tsp powdered nutmeg
¼ tsp all-spice
2 cups sweet potatoes, chopped
¼ tsp clove powder
1 tsp cinnamon powder
¼ cup coconut oil
2 cups carrots, chopped
½ cup onion, chopped
1 ½ cups water
- Steam the carrots and sweet potatoes until done. Blend with the water until smooth.
- Add the spices, coconut oil and onion and blend again until mixed well.
- Reheat in a saucepan on a low flame and serve hot.
Healthy Cinnamon Blondies
¼ cup walnuts, chopped
¼ tsp salt
1 tsp pure vanilla extract
¼ tsp baking soda
½ tsp baking powder
1 ½ tbsp cinnamon powder
¼ cup pure maple syrup
¼ cup oats
½ cup cashew butter
1 ½ cups chickpeas, cooked
- Preheat the oven to 350°F. Lightly oil an 8×8 inch baking dish.
- Place the salt, baking soda, baking powder, vanilla extract, cinnamon, maple syrup, coconut sugar, oats, cashew butter and chickpeas in a blender and puree until smooth.
- Pour the batter into a prepared baking dish.
- Add the walnuts and stir gently and smooth the batter out.
- Bake for 30 minutes until the top is firm and the sides pull away from the dish.
- Cool before slicing; the blondies will firm up as they cool.