Easy, Freezable Breadcrumbs

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:

1. 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.

2. If you’re cutting a loaf of bread, save the crumbs. 

3. Store in a mason jar in the freezer for easy use (should keep 4-6 months).

4. 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!

5. 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