I think cardamom is an under-utilized spice. If youre not familiar with cardamom, it has a slightly sweet, pungent flavor that can be used in savory meat dishes, curries, and baked goods. You can also add some to your coffee grounds. My mom makes a cardamom braid at Christmas so I always associate cardamom with a colder season.
I was thinking about how I might use cardamom more often and decided it was a good time to visit a website I had heard about called FoodPairing. A group of Belgian Scientists created a food pairing database based on the chemical properties of foods. It is a little hard to navigate but is fascinating once you figure out how it works. Flavors are mapped out on sunburst charts. You can look up what might pair well with a specific flavor or search for substitutions. The sunburst chart for cardamom recommends, among other flavors, Gruyere, bitter orange peel, olive oil, and something called Muscat of Alexandria.
Heres another recipe inspired by Everyday Grain Free Gourmet. Their recipe uses berries but considering the season I decided to use apple and cardamom. I know, my food paring isnt very adventurous, and apple didnt even make it on the FoodPairing chart. But I assure you they do well together here.
1 cup almond flour (or almond meal
tsp baking soda
1 apple, peeled, cored, and diced
2 tbs butter
tsp ground cardamom (feel free to use less I like the bold flavor
tsp vanilla extract
1 tbs honey
Combine almond flour, salt, and baking soda in a large bowl. Melt the butter in a skillet and saut the apples over med heat until softened. Add the apples and butter to the flour mixture along with the rest of the ingredients and mix until smooth. Transfer the batter to a greased or parchment-lined baking sheet in four large spoonfuls. Bake at 350 degrees for about 12 minutes. Makes 4 biscuits.