Rye bread crumbs with almonds and dark chocolate taste great! It is also a super good way to use the remnants of some old, dry rye bread. Half an hour, and then the rye bread is transformed into the most delicious, crispy element for breakfast. Try e.g. to use rye bread crumbs in a breakfast trifle with blackcurrant compote or on top of yoghurt with fresh apples. It can be recommended!
TOASTED IN THE OVEN
At the time of writing, I have just returned from a weekend stay at RAK on South, and before that a few days with my friends. I nipped one rye bread home again and it ended up in this rye bread crunch. So it was not so bad to have breakfast, now that I had run the project empty-fridge before I headed to South.
RUG BREAD CRUNCH FOR BREAKFAST
The other day I came across a picture of a breakfast dish with rye bread sprinkles from skilled Pilates Kitchen. It gave me the idea to make my own version. When I used to live at home, I actually often made it as an alternative to granola and muesli, so I’m SO glad I just came by her blog and was reminded of the crispy sprinkle.
Rye bread crumbs require only very few ingredients, and fortunately only some that many have in their base stock. Next time you have some rye bread that you would like to extend its life on, just try pampering it with a little almond, honey and dark chocolate. It can not disappoint!
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Rating: 5 out of 5.Ingredients
500 g rye bread ((possibly dry))
100 g almonds
1 tablespoon butter
2 tablespoons honey
50g dark chocolate
Instructions
- Turn the oven to 180 degrees C in the oven.
- Put the rye bread in a mini chopper and run it until the rye bread is in small pieces.
- Put the rye bread on a dry pan and toast until it starts to turn a little golden.
- Chop the almonds roughly.
- Mix the almonds with the rye bread and toast until they start to get a little color.
- Pour it into a large bowl and melt butter and honey in the hot pan.
- Flip butter and honey together with rye bread and almonds until evenly distributed.
- Put the rye bread crumbs in the oven on a baking sheet lined with baking paper for approx. 15-20 min. Keep an eye on it.
- When the rye bread crunch is golden and slightly crispy, take it out of the oven and cool on a baking sheet. This makes it more crispy.
- Roughly chop the dark chocolate and add to the rye bread crumbs when it has cooled fully down. This is important because otherwise, the chocolate will melt.
- The rye bread crumbs are poured onto an airtight glass and stored at room temperature.