Gluten-Free Vinegar Honey Mustard with Cinnamon
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  1. 8 oz (225 g) mustard seeds
  2. 1 1/4 cups white wine vinegar
  3. 1" (2.5 cm) cinnamon stick
  4. 1/4 cup honey
  1. Combine mustard seeds, vinegar and cinnamon in a mixing bowl, soak 6 to 8 hours at room temperature.
  2. Using a mortar and pestle (or food processor), pound these ingredients and honey to make a stiff paste (adding some extra vinegar if needed).
  3. Store in fridge in sterilized glass jars.
Diet Plan 101