Celebrate Celiac Awareness Month with Nielsen-Massey Vanillas

Breakfast Quinoa with Vanilla Cream

Serves 4

Quinoa Ingredients 

1 cup traditional quinoa, rinsed and drained 

1½ cups water 

½ cup unsweetened coconut milk 

2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 

½ cup golden raisins 

¼ cup firmly packed light brown sugar 

¼ teaspoon ground cardamom 

½ teaspoon ground cinnamon 

⅛ teaspoon salt 

1 small Fuji apple peeled, cored and cut into bite-size pieces

Directions 

In a large saucepan over medium-high heat, add quinoa and water. Bring to a boil while stirring occasionally. Reduce heat to a simmer then add coconut milk, vanilla extract, raisins, brown sugar, cardamom, cinnamon and salt. Cover and cook until done, about 20-25 minutes; stirring occasionally. Add apple pieces about 3 minutes before removing quinoa from heat.

Vanilla Cream (Yield ½ cup)

Ingredients 

½ cup half-and-half 

½ teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 

1 tablespoon powdered sugar

Directions 

In a small bowl, whisk ingredients until combined. Serve each bowl of Breakfast Quinoa topped with 2 tablespoons of Vanilla Cream.

Gluten-Free Hotcakes with Maple Orange Syrup 

Makes about 1 dozen

Maple Orange Syrup 

1 cup pure maple syrup 

1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract 

⅛ teaspoon Nielsen-Massey Pure Orange Extract

Pancakes 

1 cup brown rice flour 

½ cup finely ground tapioca flour 

½ cup finely ground almond meal flour 

¼ cup sugar 

2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon ground cinnamon 

½ teaspoon salt 

1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 

2 tablespoons butter, melted 

2 eggs, lightly beaten 

1 cup low-fat buttermilk

For Maple Orange Syrup 

In a glass measuring cup, combine maple syrup, vanilla and orange extracts. Pour into a syrup dispenser; set aside.

For Pancakes 

In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add vanilla extract, butter, eggs and buttermilk; stir to combine.

Lightly coat a griddle with cooking spray and heat to 350⁰F. Pour batter, about ¼ cup per pancake, onto griddle and cook until done, about 2-3 minutes per each side.

Visit the Nielsen-Massey website for more gluten-free recipes, including: