My brain's been kinda foggy the last day or so, but, as per usual, I'm pushing on. Most everything on my daily to do list has been of the routine done it a hundred (or million) times variety, so running on auto pilot has worked out pretty well.
Although in making my most recent batch of granola, the brain fog/auto pilot combo created what could have been a very interesting--or yucky--taste combo had I not realized at the very last minute that the spice jar in my hand that I was about to measure into the pan for granola 'seasoning' was not cinnamon, but cumin!
Whew! Glad I caught that before I put nearly a whole teaspoonful into the pan that already held veggie oil, honey, water and brown sugar. Removing the cumin would have been impossible--without dumping out all the other ingredients and starting new--if my brain hadn't actually kicked in and said "HEY! WHAT ARE YOU DOING?!? THAT'S NOT CINNAMON!!!!"
(Yes, literally, in bold face and all caps, that's what my brain said.)
I quickly set down the jar of cumin and grabbed the jar of cinnamon from the lazy Susan where they reside very close together since I keep my spices in container-size and alphabetical order (post on that here). I measured the cinnamon and added it to the pan of granola 'wet' ingredients. Making granola proceeded without tragic incident.
Although that did get me to thinking that with a little tweaking (like, definitely leave out the shredded coconut and probably the brown sugar and vanilla too), a batch of granola with a bit of cumin in it could be an interesting flavor profile. Not your typical breakfast granola, but maybe not icky either. I might have to think on this concept for a bit and maybe do some tinkering with my recipe and try out a (very) downsized batch of granola containing cumin. In the name of scientific research.
I mean, some people love breakfast burritos (not me, my taste buds do not like eggs and tortilla together), so why couldn't a savory cumin flavored granola be a thing?
No comments:
Post a Comment