Every now and then I get one of those “normal people” food cravings. You know the “I have no idea what this dish is made from because I have the luxury of no food restrictions” kind of dishes. Zucchini fries are what inspired the following recipe.
It took a few months of tweaking to get something my taste-buds and my non-restricted family members enjoyed. Gluten free, Paleo, Vegan, and still provides a satisfying texture!
A savory, slightly spicy, shake & bake style crispy coating.
Combine all ingredients in a container or bag, shake till well combined.
To keep dairy free and vegan I have found using thinned out non-dairy yogurt or non-dairy kefir works best to adhere to crumbs to various vegetables.
I have only tried these breadcrumbs in baked dishes, I cannot vouch for how they would withstand frying.
If you enjoy a more herbaceous flavor you may want to add the Thyme and/or Parsley to your mix. Or for a more Italian flavor the Oregano and Basil.
For long term store in the freezer to prevent the almonds from going rancid.
If you cannot consume nuts feel free to experiment with other flours that are safe for you. Out of several varieties I tried Almond gave superior texture and didn't interfere with the underlying flavor of the produce.
These are excellent fresh and decent as leftovers with a little work. If you plan to have leftovers store in a flat container so none of the pieces overlap (use parchment paper to separate layers if needed) and top with a paper towel to absorb excess moisture. To serve warm briefly in the microwave before transferring to parchment paper in the oven or toaster oven. Complete toasting at 400F until crisp approximately 3 to 5 minutes.