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  • 25th November 2013

    Cinnamomum verum

     

    Sri Lanka cinnamon or Ceylon cinnamon…call it what you will but scientifically speaking it is the only true Cinnamomum.

    Originating from Sri Lanka (thus the name) it is derived from the inner bark of the small evergreen tree.  It has been linked to potential health benefits such as blood sugar regulation and more to the point it tastes amazing!

    It can be used in so many different culinary situations but a few of my favourites are in pancakes (see below), on porridge, in curries and general baking.  After tasting the real deal, verum, I have to say, its taste is far superior to your general ‘run of the mill’ supermarket variety.  Do yourself a favour, duck into Nana’s, pick up some yummy Cinnamomum verum and enjoy this ripper little spice.    

     

    Cinnamon pancakes – made especially by Tegan for me on Fathers Day.

     

    1 cup wholemeal flour

    Half teaspoon baking soda

    Half teaspoon baking powder

    One teaspoon cinnamomum verum

    1 cup plant based milk (soy, almond, rice)

    1 tbsp olive oil

    1 teaspoon natural vanilla essence

    Quarter cup raw sugar

     

    Combine all ingredients together in a mixing bowl, spoon into desired size in a fry pan and enjoy with your favorite fruit, nuts. 100% pure maple syrup or topped with some extra cinnamon.

     

    Nana's Pantry Pancakes with Cinnamon Verum

    Matt Grills

    AUTHOR

    Matt Grills

    tattoorunner.blogspot.com

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