Ingredients
- 6 slices dehydrated whole wheat bread
- 2 teaspoons powdered dehydrated pumpkin
- 1/2 teaspoon ground allspice
- 1/4 cup shelled and roasted pumpkin seeds
Instructions
- Grind the dried bread, pumpkin powder and allspice together on the coarse setting. Coarse is right here because this is a topping rather than a coating, and a fine crumb goes to paste under a ladle of soup.
- Hold the allspice to the half teaspoon listed. It is the loudest of the baking spices and doubling it takes the mix from savory straight to Christmas pudding.
- Tip the crumb into a bowl and stir the roasted pumpkin seeds through whole. They are in this for the bite, and putting them through the blender would leave you with a slightly oilier crumb and nothing else.
- Let the crumb go cold before the lid goes on. Milled bread holds the heat of the blade, and a jar filled warm sweats onto its lid overnight.
- Toast a handful in a dry pan just before you need it rather than toasting the lot. The seeds pop and turn nutty in the pan, and that only lasts a few minutes.
- Keep it sealed in a cool cupboard for two months. The pumpkin seeds are oily and they set the limit — once they taste faintly of crayon the batch is done, however fine the bread still looks.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 150 kcal | 527 kcal |
| Protein | 7.7 g | 27.2 g |
| Fat | 12 g | 42.4 g |
| saturated | 2.2 g | 7.6 g |
| Carbohydrate | 3.7 g | 13 g |
| sugars | 1.3 g | 4.4 g |
| Fibre | 2.2 g | 7.7 g |
| Sodium | 4 mg | 14 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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