Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 I’m single so eat this type of recipe slowly. Hence my question… How long would this crumble stay edible if stored in airtight container at room temperature, and how long in refrigerator or freezer? Judy " parmesan " crumbles (from pg 51 current edition of Veg Times) ½ cup buckwheat groats 2 Tbs olive oil 2 Tbs minced garlic ¼ cup plus 1 Tbs nutritional yeast 2 tsp salt Soak buckwheat groats covered by 3 inches cold water for 12 hrs. Drain. Preheat oven to 300. Line baking sheet with parchment paper. Heat oil and garlic in saucepan over low heat till hot. Toss buckwheat groats with garlic oil in bowl. Stir in ¼ cup nutritional yeast. Spread mixture on baking sheet. Sprinkle with 1 Tbs nutritional yeast. Bake 30 min or until dry and crunchy. Cool and store in airtight container. Quote Link to comment Share on other sites More sharing options...
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