A blog about the Primal Blueprint diet and lifestyle
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 salt
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 egg
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.
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I love cardamom. I put it in all sorts of desserts and baked goods lately.
I’m going to explore that flavor pairing site. Have you seen The Flavor Bible? It’s a great book that lists tons of ingredients, their flavor profile and what other ingredients are often paired with them. I love making up my own dishes, and it’s been so helpful for that.
Hi Brittany – Yes, I LOVE The Flavor Bible. However, I am always so mesmerized by the possibilities that I have yet to really explore it’s potential. Mainly I just gaze at the lists and come up with ideas I never execute!
I can’t wait to try these! I love apples.
Seafoods are very rich in Iodine too.”-
Thanks! I’m going to make these for breakfast this morning.
Shelley,
This site is fast becoming my go to site for tasty food. I just made these. I was wanting to give some to my flatmates to try but they were all gone within 5 mins.
Steve
well, who does not love seafood anyway? Seafood tastes so yummy and is addicting;”`
Made these yesterday and we loved them! Thanks so much. Breakfast is always a challenge for us.
Just tried this recipe. My husband and I just loved it! Simply delicious. I didn’t have cardamom, so I substituted it with cinnamon. This recipe is a winner. Thanks so much!
I made these today and they were excellent! Thanks for the great recipe.
Shelley—do you have any nutrition info on these (carb/protein ratio)? I made them this morning (I used cinnamon instead of cardamom) they were delicious.