This vegan, eggs-free, nuts-free, soy-free and lactose-free breadcrumb is made from freshly baked bread for a delicious crunchy texture.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 20 mins – easy
🍽 9 servings – 89 kcal per serving
|
Serving
28g |
Fat
3g |
Sat. fat
0g |
Sodium
248mg |
|
Carbs
12g |
Fibers
1g |
Sugars
1g |
Proteins
2g |
INGREDIENTS
- 8 ounces bread
- 1.5 tbsp olive oil
- 1 half tsp dried thyme
- 1 half tsp dried rosemary
- 1 half tsp kosher salt
- A quarter tsp black pepper
TOOLS
- 1 knife
- 1 oven
- 1 baking sheet
- 1 food processor
- 1 sealed plastic bag
STEPS
Preheat the oven to 400°F for 12-15 minutes.
Dice the bread into 1/2 inch cubes.
Chop dried rosemary.
Put the bread cubes in a baking sheet. Mix in rosemary, olive oil, dried thyme, kosher salt, and black pepper. Put the baking sheet in the oven and bake for 11 minutes to get crispy bread.
Remove the baking sheet from the oven.
Transfer the crispy bread to a food processor and blitz for 2 minutes to get crumbs.
Transfer the breadcrumbs to a sealed plastic bag.
It’s ready to be served !
