Not sure what its like on it's own? Take a package of the seeds, open it up and inhale. That bittersweet, caramelly-maple aroma is essentially the flavour it brings to the liquid it's cooked in. Add in the honey, boil it down a bit and *poof* - get those pancakes or waffles on the go, because your breakfast is almost ready!
Of course, this syrup isn't just for breakfast... oh no. I can't be alone in pouring maple syrup over ice cream, cornbread, yogurt... yup, the possibilities are endless!
Sent to Gluten Free Fridays
Indian Pancake Syrup
Makes 12 (1/4 cup) servings, about 3 cups total
3 cups filtered water
3/4 cup fenugreek seeds (AKA Methi)
3/4 cup amber honey
1/8 tsp (2 tiny scoops) pure stevia extract (I like the Now Foods Organic "Better Stevia" Extract Powder)
- Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
- Bring pot of water and seeds to a boil and cook for 30 minutes, until seeds are soft.
- Strain into a bowl and stir in honey and stevia.
- Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.8 mg
Total Carbs: 17.5 g
Dietary Fiber: 0.0 g
Protein: 0.1 g