So many recipes call for breadcrumbs. I’ve recently been experimenting with homemade vegetarian “chicken” nuggets because the frozen ones in the vegetarian aisle of the grocery store used to be a staple on our menu, but they’re expensive (not to mention that they come in a plastic bag and have a ton of preservatives). But, I digress—you need breading for them, and yes, when I perfect the recipe, I’ll post it on here.
But today, the breadcrumbs:
Tips:
Save the heals of the bread. Freeze them. When you have a bunch, toast and toss them into a food processor. If you have several, put the bread on a cookie sheet in the oven at 350 degrees for 20 minutes. If you have just a few, the toaster will work.
If you’re cutting a loaf of bread, save the crumbs.
Store in a mason jar in the freezer for easy use (should keep 4-6 months).
Add herbs such as rosemary, oregano, or garlic. Parmesan cheese would also add a great flavor. Or give it a kick with some hot pepper flakes!
Use like you would any store-bought breadcrumbs!
What’s your favorite way to use breadcrumbs? Let us know! And check back into the blog on Thursday, February 5th to read about celebrating a sustainable Mardi Gras.
Thanks for reading!
💜
Laura
