When life hands you grape seeds, you make cookies

Another amazing thing coming from wine production....

With the leftover grape seeds and skins after wine production, a sonoma-based company discovered a way to make flour to use in your baking recipes. Its a good way to help with the environmental footprint and a good example to set that there is a way to use everything that nature gives us.

Gluten-free diets has become huge and here is another thing to throw into the mix. What a wonderful way to introduce this new product instead of always having to make this "i-went-out-of-my-way" gesture when trying to entertain.

 With the moisture content naturally being higher the shelf-life can be expected to be longer in your treats. The best part about it, there is a noticeable difference in taste due to the type of flour used. Higher quality grapes produce a higher quality flour. The lovely ladies at WholeVine sells the flour, oil and baked products on their site.

I can see it now! Sebastiani cookies! Cline biscuits! Yummy. (My mouth is watering just typing this) (Napa Valley Register)