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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes! Ingredients:
3 cups filtered water |
3/4 cup fenugreek seeds (aka methi) |
3/4 cup amber honey |
1/8 teaspoon stevia (2 tiny scoops) |
Directions:
1. Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
2. Bring pot of water and seeds to a boil and cook for 20 minutes, until seeds are soft.
3. Strain into a bowl and stir in honey and stevia.
4. Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.
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