Ingredients
3 tablespoons coconut oil
150g fresh turmeric, grated (or 1 tablespoon powdered)
75g fresh ginger, grated
1 tablespoon ground black pepper
1 lemon, juiced
1 tablespoon cinnamon
1 tablespoon ground fennel seeds
1 tablespoon rice malt syrup
Method
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Melt 2 tablespoons of coconut oil in a pan. Add turmeric, ginger and pepper and sauté for 3 minutes.
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Transfer to a food processor with ½ cup water, the lemon juice and remaining coconut oil. Blitz until smooth.
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Add cinnamon and fennel. Blitz again.
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Allow to cool, then add rice malt syrup and blitz until smooth.
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Pour into jars and store in the fridge.
To serve: Stir 1 tablespoon into a cup of warm nut milk. Add a dash of honey or extra cinnamon if you like. Also brilliant stirred through smoothies, soups or on top of porridge.