We're so quin(oa) on this quick and easy twist on the classic French wafer.
To pop the quinoa, spread it out on a microwave-safe dinner plate. Place in the microwave and cook on high for 1 minute and 30 seconds. The quinoa will be popped, but it won’t look that much different. . Add the sesame seeds and almonds to the bowl.
Put the honey in a microwave-safe bowl or cup and cook for 30 seconds . Add to the bowl, along with the vanilla, salt, and butter. Stir until everything is well coated and the butter is melted. Preheat the oven to 325°F. Line two baking sheets with silicone baking mats. If you don’t have baking mats, line the sheets smoothly with foil and brush them with melted butter.
Place about a scant tablespoon of the batter into 12 separate piles , evenly spaced 2 inches apart. Flatten slightly using your fingers. Bake one sheet at a time on the center rack for 15 to 17 minutes, turning the baking sheet halfway through baking, until the tuiles are deep golden brown all the way to the center but not burnt. Repeat using the remaining batter; you should have enough for 4 more.
Remove from the oven and let cool, undisturbed, for 3 to 5 minutes, until the tuiles can be lifted without falling apart. Use a little spatula to test the edge starting at 3 minutes. It will be impossible to lift until all of a sudden it isn’t. Carefully run a small offset spatula under each tuile, lift it up, and flip over onto a rolling pin or a wine bottle with the shiny side up to continue cooling. After a few minutes they will have set, and you can transfer them to a cooling rack or plate.
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