With fall finally here I wanted to get into the Autumn spirit. I finally got around to making How Sweet Eat’s Pumpkin Pie spice.
The recipe calls for cinnamon, nutmeg, ginger, cloves, and cardamom.
I decided to throw some allspice into the mix since I know that’s in the same ‘spice’ family.
I love cardamom. But of course I didn’t throw the whole pod into the mix! That would’ve made the spice all grainy and not smooth.
The little seeds are inside the pod.
I know a coffee bean grinder is really supposed to be used for coffee beans.
But I use this thing for grinding spices. It’s the perfect size and does it so quickly. I also grind up flaxseeds in it too.
After! The perfectly cocoa colored aromatic spice is ready!
I put the spice in this mustard jar from France that I got when I went there many years ago.
Hola Dora! Want some pumpkin seed granola?
I decided to put the spice to use in this pumpkin seed granola.
(I eyeballed everything as usual but I figure its about a 1 cup of the bigger ingredients)
rolled oats (I used 2 cups of this)
pumpkin pie spice (1 tsp)
flaxseeds (1/2 cup)
Combine all the oats, nuts, seeds and dried fruit.
I heated up the coconut oil and agave for 5 mins in a small sauce pan. Once the wet mixture is heated, let it cool for a few minutes then add the vanilla extract.
Add the wet to the dry mixture and combine. Bake at 350* and keep checking and stirring the granola until brown and crispy. Make sure the raisins don’t get overcooked because sadly the raisins got a little burnt :(. But I;d say I baked it for about 30-ish minutes.
Enjoy on cereal, yogurt and more 🙂