Perfect for breakfast, as an afternoon snack or dessert, this super quick and easy dish is rich in flavour and has a burst of freshness.
- 400g / 14.10 ounces pasta of choice (I used fusilli)
- 1 cup / 110g ground poppy seeds*
- ¼ cup / 40g + 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons neutral oil (I used rice bran oil)
- Pinch of salt
- 3 tablespoons maple syrup
- Zest of one large orange (preferably organic)
- Cook pasta as per packet instruction; however, cook for 1 minute less than directed. For example, my pasta was meant to cook for 9 minutes, and I cooked it for 8 minutes.
- While the pasta is cooking, in a small pan or pot on medium heat, add the ground poppy seeds for a few minutes until you start to faintly hear the crackle of the oils coming from the seeds. This should take about 5 minutes. Once you can hear and smell them, stir and continue cooking for a further two minutes.
- Remove from heat and add in the ¼ cup of coconut sugar, cinnamon and vanilla extract. Stir well and set aside.
- Once pasta is cooked, drain and place back in the pot. Stir in the 2 tablespoons of coconut sugar and oil and put the lid on for 1 minute. Let it sit so that the sugar absorbs into the pasta and the oil helps the pasta from sticking.
- Add the poppy seed mixture to the pasta and stir well.
- Add in the salt, maple syrup and orange zest and stir.
- Serve while warm. It can also be eaten cold, however, it has more flavour while it’s still warm.
Poppy seeds: See notes earlier in the post if you buy poppy seeds that are not pre-ground.
Yield: This dish serves 3 for breakfast or 4 as a snack or dessert.
- Diet: Vegan