Wednesday, February 13 2013
I adapted this recipe from the latest Agriberry CSA newsletter. It wasn't as flavorful as I expected it to be, but it's super-high in protein, easy to make, has a nice texture, and is a great wheat-free option for people on gluten free diets or who will soon be looking for wheat-free Passover breakfast recipes. Once it's topped with jam or syrup, it's plenty tasty! It could also be used as bread for PB&J sandwiches.