So have you been out buying up quince this week? If you live in Northern California - just give me a call and you can have some of mine.
As I mentioned earlier in the week, I made a
quince granola by baking gluten free rolled oats, quinoa flakes and puffed brown rice with quince sauce (puree). I also added some cinnamon and allspice to it. It created a nice crispy, no added oil nor refined sugar, gluten free cereal. So I decided to use it to make a breakfast parfait this morning, layering the granola with spoonfuls of quince puree.
It looked pretty and instead of my usual throw together breakfast, it felt like I had paid attention and seemed like a treat. If tasted yummy too with a nice contrast of the smooth puree with the crunchy granola. I like the color of the quince too. I know most recipes will say quince turns pink, but that seems to only occur if you add sugar. Personally, I like it's unsweetened custardy yellow color.
So did your breakfast look this good?
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