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Sometimes you just want something on top of your pasta or sprinkled on a salad for crunch. Bread crumbs are actually a traditional Italian topping that soaks up sauce and clings to pasta. This vegan version adds the mild crunchy presence of almonds
Ingredients
- ¼ cup/30 g slivered/
- flaked blanched almonds
- 6 slices white baguette, crusts removed
- ¼ tsp salt
- 1 tbsp nutritional yeast (optional)
- ½ tsp grated lemon zest (optional)
- ¼ tsp granulated garlic (optional)
Instructions
- Preheat the oven to 300°F/150°C/gas 2. On a baking
sheet/tray, spread the almonds at one end of the pan and
put the bread slices at the other. Bake for 10 minutes, just to
lightly toast the almonds. If the bread is still moist enough to
sink in when you poke it in the middle, use a spatula to transfer the almonds to a bowl and return the bread to the oven for another 5 minutes. The bread should be dry and crisp, but
not browned. - Put the almonds, bread, and salt in a food processor and
pulse until the nuts are finely chopped and the bread is in
large crumbs. Transfer to a small bowl, and if using yeast,
lemon zest, or garlic, stir them in. Store in a jar or tightly
sealed plastic bag in the refrigerator for up to 2 weeks
