May is Celiac Awareness Month
Gluten-free products are everywhere lately. But do you know why?
In the United States, approximately 1 in 100 people have celiac disease and millions more are gluten intolerant, according to the Celiac Disease Foundation. Of this number, 2.5 million Americans are living with celiac disease but are undiagnosed, putting them at greater risk for further health complications.
The impact of these numbers and the importance of supporting the awareness of celiac disease and gluten sensitivities do not escape Craig Nielsen, CEO of Nielsen-Massey Vanillas, Inc. “These days, almost everyone knows or cooks for someone with celiac disease or gluten-sensitivities. Fortunately, all Nielsen-Massey products are gluten-free, so gluten-free eaters don’t have to sacrifice taste,” says Nielsen. “In respect for the millions of people living gluten-free lifestyles, we have created two new gluten-free breakfast recipes just in time for Celiac Awareness Month.”
And I’m happy to report that I scored one of those recipes! Just imagine waking up to the aroma of warm vanilla, cardamom and coconut milk…
Good morning, indeed!
Breakfast Quinoa with Vanilla Cream
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
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)
½ cup half-and-half
½ teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1 tablespoon powdered sugar
In a small bowl, whisk ingredients until combined. Serve each bowl of Breakfast Quinoa topped with 2 tablespoons of Vanilla Cream.