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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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 80 Grams coconut oil BUY
- 80 Grams tamari or soy sauce
- 180 Grams steel cut oats
- 180 Grams mixed quinoa rinsed and drained
- 75 Grams almonds BUY
- 75 Grams pepitas
- 75 Grams pistachios
Preheat oven to 160°C and line a baking sheet with paper.
Place coconut oil and salt into Thermomix bowl and melt 4 min/37°C/speed 1.
Add remaining ingredients and combine 7 sec/Interval.
Spread onto prepared tray.
Bake approx 45 minutes. Cool and store in airtight jar.
Serve in place of croutons on top of soups of choice.
This is just one of our Insider recipes. Join us today and start cooking!