Eco DIY Breadcrumbs
- greenzpeace
- Sep 21, 2019
- 1 min read
We went on holiday for two weeks and returned to found we had left a Sourdough Seed Loaf in our fridge. It was perfectly fine, albeit a bit dried out. We could have fed the birds but I have personal motto, “Waste Not, Want Not.” So in no time at all, we have a jar of Soughdough Bread Crumbs, Voila! Easy to make and always on hand for that recipe requiring them.
DIY Breadcrumbs
Cut left over loaf of bread into manageable squares
Preheat oven to 100 degC
Place squares into blender and pulse/blend till they resemble crumbs. Can be done in smaller batches
Place breadcrumbs into a large flat oven tray in the middle of oven
Bake breadcrumbs for about 1 – 1 1/2hrs, turning every 10-15 mins
When crisp and dry, allow crumbs to cool, bottle in airtight jar.
It’s really that simple!
My favourite recipe using breadcrumbs is a vegan Nut Roast. It’s delicious, moist and so tasty, served with mashed potato and a hearty salad.
Nut Roast Recipe
1 medium onion, finely chopped
25g coconut oil
50g mushrooms, chopped
1/2 cup walnuts
1/2 cup cashew nuts
125g breadcrumbs
300ml veg stock
2tsp yeast extract or miso paste
Mixed herbs
Salt and pepper
Melt coconut oil in pan and gently fry onions till transparent. Add mushrooms and cook till they give off liquid. Grind nuts. Bring stock to boil, add yeast extract (or miso paste), stirring to blend, then all other ingredients. Stir well. Turn into a greased loaf pan. Bake at 180 degC for 30 minutes.
Serve hot with tomato sauce.
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