During Celiac Awareness Month this May, enjoy the gluten-free flavors of Nielsen-Massey Vanillas and new breakfast recipes
Waukegan, Ill. (April 21, 2014) – 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 in danger of additional long-term health conditions should the disease not be properly diagnosed.
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. Try making these recipes this month for your gluten-free loved ones.”
Breakfast is perhaps the most challenging meal of the day for those with celiac disease, as it is dominated by wheat-based foods such as pancakes, doughnuts, bagels and cereals. The following recipes for Breakfast Quinoa with Vanilla Cream and Gluten-Free Hotcakes with Maple Orange Syrup use healthy ingredients such as quinoa, apples, almond meal and Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract for breakfast options that are delicious yet hearty and gluten-free. Eat the Breakfast Quinoa on its own for a healthy weekday breakfast that is also dairy-free, or pair it with the Vanilla Cream for a slightly indulgent twist. Prepare the Gluten-Free Hotcakes as well for a weekend brunch that will satisfy everyone.
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.
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
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.
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.