Savoury Quinoa Crunchy Bits
OK, so occasionally we all love a good ole crouton in a cup of hot soup. These are the croutons you have, when you are not having croutons. Gluten free, very more-ish and extremely easy to just munch on, with no soup involved whatsoever (I do suggest you store them away from the breakfast cereals however, NOT good with cold milk!).
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Need
- 80 Grams coconut oil
- 1 Pinch pink salt flakes BUY
- 80 Grams tamari or soy sauce
- 180 Grams steel cut oats
- 180 Grams mixed quinoa rinsed and drained
- 75 Grams almonds
- 75 Grams pepitas
- 75 Grams pistachios
Do
- 1
Preheat oven to 160°C and line a baking sheet with paper.
- 2
Place coconut oil and salt into Thermomix bowl and melt 4 min/37°C/speed 1.
- 3
Add remaining ingredients and combine 7 sec/Interval.
- 4
Spread onto prepared tray.
- 5
Bake approx 45 minutes. Cool and store in airtight jar.
- 6
Serve in place of croutons on top of soups of choice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
