Indian Pancake Syrup

• 3 cups filtered water
• 34 cup fenugreek seeds (AKA Methi)
• 34 cup amber honey
• 18 teaspoon stevia (2 tiny scoops)

1. Combine the water and fenugreek seeds in a saucepan.
2. Let sit for 30 minutes.
3. Bring pot of water and seeds to a boil and cook for 20 minutes, until seeds are soft.
4. Strain into a bowl and stir in honey and stevia.
5. Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.

water, fenugreek seeds, amber honey, stevia

Taken from www.food.com/recipe/indian-pancake-syrup-492631 (may not work)