“This recipe from The Sneaky Chef can be used as a nutritious breading, or in the Crunchy Elbows recipe.”
READY IN:
5mins
SERVES:
4-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup breadcrumbs, preferable whole wheat
  • 1 cup almonds, slivered and blanched
  • 1 cup wheat germ, unsweetened
  • 1 teaspoon salt

Directions

  1. Pulse almonds in food processor. Do not let the processor run continuously, or you will end up with almond butter. You are looking for a consistency similar to cornmeal.
  2. Mix with the remaining ingredients. This can be kept in a sealed container in the refrigerator for up to 2 weeks. Can also be kept in the freezer for up to 2 months.

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