This popular spice is the inner bark of a tropical evergreen tree. When it is dried, cinnamon curls up into sticks and 80-90% of the world’s supply is grown in SriLanka.

Ground cinnamon has been used since 2000BCE in Egypt to flavour foods and treat medical conditions. Today cinnamon has been found to lower blood sugar, boasts antimicrobial antifungal anti-oxidant and anti-inflammatory benefits.

You can store ground cinnamon in airtight containers away from light and you need to use up ground cinnamon quickly as it loses its flavour.

Slow cooker/stove top recipe for

PUMPKIN PIE STEEL-CUT OATS
1 cup steel-cut oats                                         4 cups unsweetened plain almond milk
½ pumpkin puree not pie feeling                   3 tbsp maple syrup
1 tsp vanilla extract                                        1 tsp ground cinnamon
¼ tsp salt                                                        ½ cup plain yogurt or Greek yogurt
½ cup chopped pecans

In slow cooker, combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt. Cover and set to cook on low for 8-9 hours. In the morning stir oats well, scoop into bowls and garnish with yogurt and pecans. Reheat leftovers throughout the week with a splash of milk. Serves 6. Stove top-combine all ingredients except yogurt and pecans. Bring to a boil , reduce to medium-low and cook, uncovered, stirring often for 25 to 30 minutes. Scoop into bowls and garnish with yogurt and pecans.

Gwen Congham, Registered Nutritionist,
g.cottingham@hotmail.com
905-778-9998

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