Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 377 kcal | 107 kcal |
| Protein | 12.4 g | 3.5 g |
| Fat | 5.2 g | 1.5 g |
| saturated | 1.2 g | 0.3 g |
| Carbohydrate | 63.8 g | 18.1 g |
| sugars | 9.1 g | 2.6 g |
| Fibre | 8.3 g | 2.4 g |
| Sodium | 1936 mg | 549 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
- 1/2 cup fine breadcrumbs or ground oats
- 1 tsp. brown sugar
- 1 tsp. salt
- 1tsp. pepper
- 1/2 tsp. onion powder
- 1 tsp. dried sage
- 1 tsp. dried basil
- 1/4 tsp. dried marjoram
- 1/8 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper (optional)
Instructions
- Make sure the breadcrumbs or ground oats are completely dry before anything is added to them. Any moisture in the base will find the salt and the sugar and turn the jar into a cake within a week.
- Crumble the sage, basil and marjoram between your palms as they go in. Dried leaf herbs are hollow and hold their oil inside — broken up they release it into the mix, rather than all at once into your mouth.
- Add the brown sugar last and press any lumps out against the side of the bowl with a spoon. Brown sugar is slightly damp by nature and is the one ingredient here that will clump.
- Stir it thoroughly, then stir it again after it has stood a minute. Fine crumb and coarse herb separate as they settle, and what you scoop off the top otherwise is not the mix you made.
- Taste a pinch before you jar it and decide on the cayenne at that point. Half a teaspoon in a cup of crumb is mild on the tongue and considerably sharper on something fried.
- Keep it in an airtight jar in a dark cupboard for three months. The herbs fade before the crumb goes stale, so it is the smell rather than the look that tells you when to make more.
