Cardamom Yogurt
Inspired by a sample
I had at Expo West from Straus Creamery.
2 cups (16oz) 2% Greek Yogurt
2 Tablespoons Milk (of your choice)
3 Tablespoons Honey
Dash of ground Cardamom
Dash of ground Cinnamon
Dash of ground nutmeg
Combine all the ingredients together in a bowl with a wisk.
Divide in to two bowls and top with diced pears, {local bee pollen} and Mango Granola.
*
The amount of Milk, Cardamom, and honey can be
adjusted to your liking depending your preference for constancy, taste and
sweetness.
·
Mango Granola (Gluten/Grain Free)
Original recipe for this is from The Roasted Root, I swapped
out the dried cranberries they used for the dried mango because mango goes with
Cardamom so well and I knew I was going to be eating this with the Cardamom
yogurt.
2 cups raw walnuts
2 cups raw cashews
1 cup raw pepitas
1 cup shredded (unsweetened) coconut
1 cup chopped dried mango
1 egg white
2 tablespoons water
3 tablespoons coconut oil
1/3 cup honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon kosher salt
How To:
- Preheat oven to 300 degrees F.
- Line a half sheet pan with parchment paper (fold paper under if needed so nothing hangs over the pan).
- Put the walnuts, cashews and pepitas in a food processor and pulse until the nuts are chopped into smaller pieces.
- In mixing bowl wish the egg whites and water together until slightly foamy.
- Add the coconut oil, honey, vanilla, cinnamon and salt to the egg white mixture.
- Add the chopped nuts , chopped mango, and shredded coconut to the mixing bowl, toss until everything is coated.
- Spread the granola on your prepared sheet pan.
- Bake for 30 minutes (stirring halfway through) until golden brown and crispy. Since ovens vary you will want to keep an eye on the roasting process so you don't burn the nuts and you may need to make longer to achieve the golden crispy goal.
- Remove the pan from the oven when done and let cook completely . Break up the granola into clusters and enjoy. Store any leftovers in an airtight container.
