Since going Low Carb, trying to convert some of our favorite recipes over has been difficult because of one ingredient—bread crumbs. Meatloaf, casseroles toppings, and chicken tenders have all been eliminated from my family’s diet. Then I stumbled upon Western Bagels Perfect 10, and all has changed. We do try and stay grain free, but to be honest, that can be difficult for us. All of my family members love bread, and this product, used in moderation, has made us very happy.
I use these crumbs in a variety of recipes. After making a batch, I place them in a zip lock bag and freeze them for up to month. That way I can just use what I need when I need it.
What you will need
3 Western Bagel Perfect 10 bagels split in half
1 T. of Italian seasoning
1 T. of olive oil
1/4 t. of sea salt
How to make it
Preheat oven to 350 degrees. Place split bagels on a baking sheet–bake for 15-20 min. or until light golden brown.
Remove bagels from oven and let them cool. Place cooled bagels in a food processor with the remaining ingredients and process until it is a fine, grainy texture.
- 3 Western Bagel Perfect 10 bagels split in half
- 1 T. of Italian seasoning
- 1 T. of olive oil
- 1/4 t. of sea salt
- Preheat oven to 350 degrees. Place split bagels on a baking sheet and cook for 15-20 mins or until golden brown. Remove from oven and allow bagels to cool. Place bagels in a food processor with olive oil, salt and italian seasoning and process for about 5 min. or until it is a fine, grainy texture. Can be stored in the freezer for up to one month.