5

votes

Breadcrumb topping

Answered on January 12, 2015
Created February 13, 2010 at 2:38 PM

I'm making a rutabaga souffle that calls for a topping of breadcrumbs. Any suggestions for a paleo substitute?

42321851a87415b340d215f629e574dc

(668)

on June 03, 2010
at 02:04 PM

Great suggestion. I actually use Walnuts for this sometimes as well. Chestnuts are great if you want a softer texture.

65125edd5aafad39b3d5b3a8b4a36bb7

(6082)

on February 14, 2010
at 03:29 PM

Is there anything almonds can't do?

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on February 14, 2010
at 07:21 AM

Awesome suggestion. I'd suggest using a mixture of almond meal and chopped almonds to get some texture variation.

93f44e8673d3ea2294cce085ebc96e13

(10502)

on February 13, 2010
at 09:44 PM

Agreed! Almond meal is a great topping.

  • 1583eb6a44983d1054702e3ca831cd27

    asked by

    (25)
  • Views
    2.3K
  • Last Activity
    1400D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

6 Answers

7
8f2bc05f4c80bbef337cdb5fccbb5471

(801)

on February 13, 2010
at 02:51 PM

You may grind almonds - either raw or fresh roasted - into crumbs, add a little bit of melted fat such as butter, and sprinkle the crumbles over your souffle mixture. It will add a delightful and tasteful crunch to your dinner!

Other suggestions and additions:

Use pecans or walnuts in place of almonds. Add a bit of crisp bacon crumbles.

93f44e8673d3ea2294cce085ebc96e13

(10502)

on February 13, 2010
at 09:44 PM

Agreed! Almond meal is a great topping.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on February 14, 2010
at 07:21 AM

Awesome suggestion. I'd suggest using a mixture of almond meal and chopped almonds to get some texture variation.

65125edd5aafad39b3d5b3a8b4a36bb7

(6082)

on February 14, 2010
at 03:29 PM

Is there anything almonds can't do?

42321851a87415b340d215f629e574dc

(668)

on June 03, 2010
at 02:04 PM

Great suggestion. I actually use Walnuts for this sometimes as well. Chestnuts are great if you want a softer texture.

2
1bd2517ea8a4e0bb8ce8dd1cb1978928

(20)

on February 14, 2010
at 11:25 AM

In addition to the crushed nut variaions posted above, you could also use cracklin' (crispy fried skin/fat all crumbled up) if this is a savory (not sweet) dish.

1
71d3e6bde86c71e8644c0c1fa4e1cd97

on February 14, 2010
at 03:33 AM

I smash up salted pistachios and sprinkle them on roasted squash. The salt and crushed crunchy combo give it a nice touch. Plus the pistachios are somewhat sweet and they are NOT almonds. Sometimes I get sick of any thing almond. They are great but a change is nice. Good luck!

How about dehydrated unsweetened coconut to go the sweet route?

0
Medium avatar

(167)

on January 12, 2015
at 07:34 AM

I've bought dried onions in the spice section of Sprouts, and crumbled them over a casserole. They came out fairly crunchy, but so did my whole dish! Next time I'll put more liquid in the recipe. 

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 01, 2010
at 03:31 PM

I am intrigued - how do you make a souffle without flour and milk? I only know one way to do a roux which is why I've given up all sorts of things I used to cook.

If it is a paleo friendly souffle, then perhaps I can adapt the base sauce and start making spinach and smoked salmon roulade again!

0
4b97e3bb2ee4a9588783f5d56d687da1

on June 01, 2010
at 03:13 PM

I use coconut flour or dessicated coconut, even blended shredded coconut works.

whip up an egg, bathe it in the egg, drag it in the flour, back in egg then drag thru shredded unsweetened coconut.

Fry in kerrygold butter or coconut oil(depending on where you allow butter) till just lightly browned

absolutely delicious and easy

for your soufflé, just mix egg and coconut and butter and top

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!