Candied Fennel Seeds

Candied Fennel Seeds

Fennel Seeds are a great digestive aid.  Taken after meals they can help with indigestion, gas and bloating.  These candied fennel seeds are so easy to make and delicious to eat!  A nice addition to a holiday table when overeating is sometimes the norm!  Recipe adapted by herb student Carolyn Seeley from The Healing Kitchen by Holly Bellebuono

2T coconut oil
1/4 cup maple syrup
1/2 cup fennel seeds
 
Optional:
Pinch of sea salt
Pinch of ground cardamom

  1. Melt the coconut oil in a saucepan on low to medium-low heat.

  2. Add the fennel seeds. Stir to get totally coated in oil.

  3. Add maple syrup (salt and cardamom too, if using). Turn down to low if you haven't already.

  4. KEEP STIRRING for about 7 MIN. You want the seeds to take on a little color and the liquid from the maple syrup to evaporate a bit.

  5. Pour onto parchment paper to cool. Don't be tempted to try any for a few minutes as they are molten hot. They will crisp up a tad as they cool.

  6. Once cool, put in a covered glass dish to store.

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