1. Crumble
When it comes to adding a little texture to a dish of rhubarb or red berries, few things are better than a crumble topping. The recipe is easy: equal measures of flour, sugar, butter (straight from the fridge) and powdered almonds. However, half of this final ingredient and half of the flour can be replaced with crumbs from stale bread that has been toasted in the oven. If the bread has reached the point where it is hard and dry, it won't even need to be toasted. Last but not least, don't worry if the leftover bread is wholegrain or has inclusions like nuts or dried fruit, these will only make your crumble all the more tasty.
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2. Breadcrumbs
Save money that might otherwise be spent on ready-made breadcrumbs by making your own. Just slice up your bread and dry it out in the oven at 100°C. Then zap it in a food processor to obtain crumbs of the desired dimensions. This idea also works well with leftover breakfast cereal and old dry biscuits that you might have found hanging around in your kitchen.
3. Stuffed Tomatoes
If you are in the habit of including breadcrumbs in stuffing for tomatoes, homemade ones are more than equal to the task. And there is no need to worry about your mixture turning out too dry, just add a little of the juice from the scooped out tomatoes to obtain the right texture.
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