I'm amazed at how superior your vanilla is!
– Des, The Grommet
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For all of us who can’t have gluten, here’s a quick-and-easy solution for breadcrumbs to add to casseroles or extra crunch to salads.
Thanks a seed-crop indigenous to the Peruvian and Bolivian Andes, we have nutrient-rich quinoa, which is very high-protein.
1 tablespoon butter or ghee
Sea salt to taste
1/2 cup uncooked quinoa
Melt butter in a frying pan and add salt. Remove from heat, add quinoa and toss lightly to coat the grains with butter.
Spread on a baking sheet and bake at 350 degrees until grain is toasted and fragrant, 10 – 12 minutes.
If kept in a tightly sealed container in the refrigerator, toasted quinoa will keep for 6 to 8 weeks.
I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!
