I hesitate to call these “paleo” breadcrumbs because they do involve a bit of cheese (see my last post for why) and I know that the paleo enthusiasts of the world will be all up in arms because dairy is a firm no-no food to those just starting paleo or participating in the Whole 30 program. So, be a grown-up. If you don’t want the cheese, just take it out!
Breadcrumbs can be used in a variety of ways, from meatball or meatloaf binding, as a delicious crust on chicken or fish, to a nice crunchy roasted vegetable topping. But the problem, as you know, is the bread.
So, with a little inspiration from Buddy Valastro (the Cake/Kitchen Boss), I created my own recipe. Keep in mind that this recipe does taste quite cheesy, so if you like a more mild cheese flavor just tone the amount down a notch.
Stay tuned tomorrow to see how I used my crumbs :)
- 1 cup Almond Flour*
- 1 cup finely grated Pecorino Cheese
- 2 cloves garlic, pressed
- 2 tablespoons dried Thyme
- 2 teaspoons dried Oregano
- 2 teaspoons dried Rosemary
- 3 tablespoons dried Parsley Flakes
- 1/2 tablespoon Sea Salt
* In place of Almond Flour, you could also use Coconut Flour, Coconut Flakes, or finely chopped Macadamia Nuts.
You can mix the ingredients together as they are, or blend in a food processor for a fine-grade breadcrumb texture.