Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 347 kcal | 98 kcal |
| Protein | 11.2 g | 3.2 g |
| Fat | 3.4 g | 1 g |
| saturated | 0.7 g | 0.2 g |
| Carbohydrate | 47.1 g | 13.3 g |
| sugars | 46.2 g | 13.1 g |
| Fibre | 23.6 g | 6.7 g |
| Sodium | 45 mg | 13 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 6 slices dehydrated white bread, broken into pieces
- 6 slices dehydrated tomatoes
- 1/4 cup dehydrated mixed chopped red and green capsicums
- 1 teaspoon dehydrated oregano
Instructions
- Make sure the bread is properly brittle before it goes near a processor. A slice that still bends will smear rather than crumb and gum up everything else in the bowl.
- Break the bread up by hand first. A whole slice rides on top of the blade and comes out half-processed while the rest goes to dust.
- Grind the bread on its own to whatever coarseness you want and tip it into a bowl. It reaches its final texture well before the dried tomato and capsicum do.
- Now grind the tomato, capsicum and oregano together until the pieces are smaller than the crumb. Left larger, they sort themselves to the top of the jar and the last of the batch is plain bread.
- Stir the two together by hand rather than pulsing them again. One more pulse and the vegetables go to powder while the crumb goes to sand.
- Keep it sealed in the cupboard for two months. The vegetables carry a little more moisture than the bread does, so look at the jar after a week; clouded glass means the whole batch goes back under the fan for an hour.
- Use it lower and slower than a plain crumb. Tomato sugar colours quickly and this will be dark long before the food underneath it is cooked.
