This is a super simple recipe on how to do home-made breadcrumbs. You can of course buy them already done but they taste so much better this way and by adding different herbs and spices to them, the dish becomes delicious and unique! Personally, I think adding a bit of crunch and texture to lean meats such as veal and chicken can really evolve the dish into something special. You can make batches and store them in the freezer for future use, plus if you’re not a fan of the ‘ends’ of the bread loaf then it’s a great way to make use of them!
Step 1) Pre-heat the oven to 210°C. Tear up your bread into small chunks and place on a pan with salt, pepper, coconut oil and desired herbs. (Oregano used here.)
Step 2) Bake the bread for 10-15 minutes, turning them half way through until golden brown and crispy.
Step 3) Place everything into a blender and whiz until you get your desired consistency. I like them a little crunchy so just before they turn ‘fine’. You can store them in the freezer for up to 6 months.
- 225g of fresh gluten-free bread
- 2 tbs melted coconut oil
- Desired herbs - I used 3 sticks of fresh Oregano for these.
- Salt and Pepper to taste
- As per Steps 1-3) above.