Note: To roast either whole grains, nuts, legumes or flour, use a large stainless steel skillet or pot. Pan-roast the ingredient of choice over medium-low heat, stirring consistently, until everything turns a light, caramel brown colour and smells nutty. Do not allow the ingredients to get darker than that caramel colour, as they will continue to darken as they cool, and you don’t want them to burn or turn bitter. Once fully cooled, store the roasted grains, nuts or legumes in an airtight container.
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