All will be revealed Tuesday morning. I'll give you a few hints:
- It's NOT a nut flour
- It's NOT a legume flour
- It IS naturally sweet
As an "official tester," I've used it in baking and most recently, breading for both liver and a trout dish.
Bonus surprise: the asparagus was oven roasted in a new MYSTERY oil as well.
I must say, that was hands down the best liver I've ever made. In fact, I'm doing it again tonight.
All (and much more) will be revealed on Tuesday morning.