Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

ginger cardamom raspberry jam with yogurt and toasted hazelnuts

The tried-and-tested yogurt, fruit and nuts breakfast gets an update with this easy ginger cardamom raspberry jam and fragrant, toasted hazelnuts. Happy morning! :)

What I love about this breakfast is that all three components can be made ahead of time so unless you’re in the mood, you don’t have to put in any effort in the morning (something that certainly appeals to me).

I’ve already used the jam in several recipes here (namely the baked brie and these Linzer cookies) and it’s so versatile that I’m sure this is not the last time you see it. Instead of sugar I used agave syrup this time just because I really like it, I find it much less harsh than white sugar.

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Related Post:

Looking for more breakfast ideas? Check out this Pumpkin Spice Banana Bread:

pumpkin spice banana bread

ginger cardamom raspberry jam with yogurt and toasted hazelnuts
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Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

Ginger cardamom raspberry jam with yogurt and toasted hazelnuts make a quick, easy and delicious breakfast and all components can be made ahead of time!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: cardamom, ginger
Servings: 4
Calories: 170kcal
Author: Nicole Branan | The Spice Train

Ingredients

  • 1/4 cup whole hazelnuts
  • 6 ounces frozen raspberries
  • 3 tablespoons agave syrup
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 2 cups plain yogurt

Instructions

  • Heat the oven to 350 degrees F.
  • Spread the whole nuts onto a baking sheet and toast in the oven until dark brown (15 to 20 minutes).

While the nuts are in the oven, make the jam:

  • Add frozen raspberries, agave syrup and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
  • Once the raspberries are thawed add the ginger and the cardamom.
  • Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
  • Let cool.
  • Chop the hazelnuts and serve in jars or bowls along with yogurt and jam.

Nutrition

Calories: 170kcal

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Pumpkin Spice Banana Bread – Perfect for Breakfast

Why I love it: Banana and pumpkin spice are a wonderful combo. The warm fall flavors of the spice complement the fruitiness perfectly and work really well in this breakfast banana bread loaf. The bread is very light, not very sweet at all and full of comforting flavors.

pumpkin spice banana bread

How to make pumpkin spice banana bread:

The preparation of this banana bread is very straightforward, you start by whisking your dry ingredients together; some all-purpose flour, baking powder, baking soda, a good amount of pumpkin spice and a pinch of salt.

Next, you beat room-temperature butter and light brown sugar together until creamy, then beat in eggs, your dry ingredients and mashed up bananas and nuts of your choice (walnuts, pecans or almonds all work great in this recipe).

The bread needs to bake 45 to 55 minutes and that’s all there is to it.

I like to slice the bread and toast the individual slices before serving them with a bit of butter. I find that makes for a great start into the day. :)

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Related Post:

Looking for more breakfast ideas? Check out this Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts:

ginger cardamom raspberry jam with yogurt and toasted hazelnuts

pumpkin spice banana bread
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Pumpkin Spice Banana Bread

A great recipe for an easy and delicious pumpkin spice banana bread that makes your kitchen smell delicious and is perfect for breakfast.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: banana, pumpkin spice
Servings: 10
Calories: 232kcal
Author: Nicole Branan | The Spice Train

Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons pumpkin spice
  • pinch of salt
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 very ripe bananas, mashed up with a fork
  • 1/2 cup chopped nuts (walnuts, pecans or almonds)

Instructions

  • Heat the oven to 350 degrees F.
  • Grease a 9–inch by 5–inch by 3–inch loaf pan. Set aside.
  • Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
  • Beat butter and sugar in a bowl until creamy.
  • Beat in the eggs.
  • Beat in the dry ingredients.
  • Beat in the bananas.
  • Beat in the nuts.
  • Fill the batter into the pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

Nutrition

Calories: 232kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

Homemade Spiced Granola

Homemade Spiced Granola

Are you as ready for fall as I am? Enough with the thunderstorms and the mosquito bites, I want to hike through golden aspen forests and drink salted caramel mochas. So it won’t surprise you that I simply couldn’t wait any longer to perfume my kitchen with baked cinnamon, clove, ginger and cardamom and made this crunchy and sweet spiced granola. It is delicious with berries, apples, pears and plain yogurt, or even by itself.

If you think homemade granola is too much work I can assure you that’s not the case. This recipe couldn’t be any easier, you just mix rolled oats, pumpkin seeds and coconut flakes with a bit of maple syrup, vegetable oil and the spices and bake it. The mix doesn’t stick to the baking sheet so the cleanup is a breeze too. Simple and delicious – enjoy!

homemade spiced granola
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Homemade Spiced Granola

Course: Breakfast
Cuisine: American
Keyword: cinnamon, clove, ginger, maple
Servings: 4
Calories: 160kcal

Ingredients

  • 1 tablespoon pumpkin seeds
  • 3/4 cup rolled oats
  • 1/4 cup unsweetened coconut flakes
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon ground cardamom
  • pinch of salt
  • 1 tablespoon vegetable oil
  • 1.5 tablespoons maple syrup

Instructions

  • Heat the oven to 250 degrees F.
  • Mix pumpkin seeds, oats, coconut flakes, cinnamon, clove, ginger, cardamom and salt together in a bowl.
  • Add the oil and the maple syrup and mix well.
  • Spread the mix out on a rimmed baking sheet and bake for 1 hour, stirring every 20 minutes.
  • Let cool.

Nutrition

Calories: 160kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!