Breadcrumbs are tiny pieces of bread. They are what makes a substance “breaded!” In some recipes, they are used to provide texture and substance; and in other recipes, they are used to hold other ingredients together. They are also used as a topping to some baked dishes and a coating on most fried foods. Typically, they are made from dried bread.
The Bible speaks of breadcrumbs in relation to the allegory in Luke 16:20-21 KJV, “The Rich Man and Lazarus,” where “… a poor man named Lazarus was laid at his gate, covered with sores, and longing to be fed with the crumbs which were falling from the rich man’s table… .” Also, in the account of the Syrophoenician Woman in Matthew 15:21-28 KJV (focus on verse 27)., where she says, “Yes, Lord; but even the dogs feed on the crumbs which fall from their masters’ table,” showcasing the humble spirit and great faith that must exist in us all regarding our Saviour as our only hope. These may even be considered the “fragments” that Christ told His disciples to gather up when He fed the five thousand in Matthew 14:13-21 KJV! Yep, waste not, want not!
I make my breadcrumbs using the croutons, the dried bread, made from my agave-wheat bread. I put them in a food processor to break them up into tiny pieces before adding the rest of my ingredients. Well, you did not come here for me to go on and on about breadcrumbs; so, without further ado, here is the recipe…
- 2 c. croutons
- 2 Tbs. Italian seasoning
- 2 tsp. arrowroot powder / organic cornstarch
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. nutritional yeast
- ¼ tsp. black pepper substitute, grounded
- ¼ tsp. pure salt
- Add croutons to a food processer.
- Process until tiny breadcrumbs form.
- Add all other ingredients to the processer and pulse a few times until incorporated.