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Creative, Yummy Dishes Using Original Breadcrumbs

Friday, March 15, 2013

Panko and store bought breadcrumbs are typical for breading proteins and vegetables. An article in Clean Eating Magazine (March, 2013) challenges us to see outside the box, to ingredients that when blended, make interesting and tasty alternatives.

Wasabi Chickpea Crumbs with Dijon Mustard:

Makes ¾ cup

-1 tbsp olive oil

-1 tbsp. Dijon mustard

-1 ~15 oz. BPA-free can chickpeas, drained and rinsed

-1 tbsp. wasabi powder

1. Preheat oven to 300 degrees. Spray a large, rimmed baking sheet with cooking spray. In a medium bowl, combine oil and mustard. Add chickpeas and toss gently to cool. Spread in a single layer on sheet. Discard any shells that come off.

2. Bake for 90 minutes, stirring every 30 minutes until crisp. Cool about 20 minutes.

~This would work well on salmon or chicken. Spread a thin layer of Dijon on protein, and press into crumbs before baking.

Crunchy Peanut Panko Crumbs:
* go to the site for the remaining instructions. www.PaulasHealthyLiving.
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