Whether you’re keto, whole30, paleo, THM, gluten free, low carb, or anything in the like, one of the things you’ve had to learn to live without is bread crumbs. Many of us have tried to make pork rinds work for us in this way, but some of us aren’t 100% happy with that substitute.
As gal who loves her bread crumbs, I was jazzed when I stumbled upon this excellent substitute purely by accident.
One of my favorite ways to eat green beans is the shake n’ bake way: melted butter, nutritional yeast, and parmesan cheese at 400 degrees for 20 minutes.
Well, tonight I accidentally made more crumble than I needed, so there was a bunch leftover on the pan after I’d removed all the beans. Because I’d let it sit while I was eating my dinner, when I came back to the remaining crumble, it noticed it was nice and crispy when fully cooled. This provided me a lightbulb moment: could this crumble work as a good bread crumb substitute?
I’m happy to say that the answer is YES!
And I’m also happy to say that it’s pretty much the easiest recipe in the world.
Here’s what you’ll need:
- 4 TB melted butter
- 1/3 C gluten-free nutritional yeast flakes
- 1/3 C grated parmesan or romano (or both) cheese
- Decide if you want to bake AND broil your crumble or just broil it. I personally think you get a better depth of flavor if you bake it first, but the broil-only method literally takes less than 5 minutes. If you’re baking first, preheat the oven to 400 degrees F. If you are broiling only, set the broiler to high.
- Melt 4 TB of butter on a paper plate (or bowl) in the microwave for 45 seconds.
- Add the nutritional yeast and parmesan to the melted butter and stir until all the ingredients are fully combined.
- Spread crumble out in an even layer on a lined baking sheet. If baking first, do so at 400 degrees F for 20 minutes, the broil on high for an additional 2-3 minutes. If broiling only, do so on high for 4 minutes, stirring halfway. When the crumble is done, it should be golden brown and bubbling slightly.
- Remove to a paper towel lined plate and let cool completely.
And that’s it!
I tested mine out with some fried avocado quarters, but, honestly, that recipe would have worked just fine without the additional pan-fry. I used coconut oil but its burning point is super low – I think it might work better with an oil that has a higher burning point.
Overall, I think this crumble works better in baked dishes than in fried ones, but they are equally yummy!
I hope this helps you on your quest to find great subs for all those ingredients we low or no carb/gluten peeps have given up to increase health and slowly rebuild our systems.
Until Next Time My Friends,
The Taylor of All Trades