Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 282 kcal | 80 kcal |
| Protein | 4.5 g | 1.3 g |
| Fat | 0.8 g | 0.2 g |
| saturated | 0.2 g | 0.1 g |
| Carbohydrate | 62.7 g | 17.8 g |
| sugars | 49 g | 13.9 g |
| Fibre | 9.5 g | 2.7 g |
| Sodium | 15 mg | 4 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
- 8 slices dehydrated white bread
- 1/4 cup dehydrated chopped onions
- 1/2 teaspoon ground cinnamon
- 1/4 cup dehydrated green grapes
Instructions
- Grind the bread, onion and cinnamon together on the fine setting before the grapes come anywhere near the jug. The dried onion is the hardest thing in this mix and needs the longest run.
- Put the cinnamon in at that stage rather than stirring it through afterwards. It is a fine powder and it only spreads properly while something coarse is still moving past it.
- Add the dried grapes and switch to the coarse setting for a few short pulses. Grapes carry sugar and go gummy under a long grind, and a gummy crumb sets into a block in the jar.
- Stop while you can still see pieces of grape in the crumb. Those pieces are what catch and darken in the pan, and blending them away leaves you with ordinary sweetened breadcrumbs.
- Spread the mix on a tray for ten minutes before it is jarred. Grinding warms everything, and the grape sugar stays tacky until it has cooled.
- Fry these lower and slower than you would plain crumbs, and stay with the pan. The fruit sugar browns well ahead of the bread and goes from golden to burnt in seconds.
- Store them sealed in the fridge and use them within a month. The grape pieces hold enough moisture to shorten the life of the whole batch, which is why this is not a cupboard crumb.
