HIGH FIBER CRUNCH TOPPING FOR ALL SAVORY DISHES
THIS IS A PERFECT BLEND FOR TOPPING ANY DISHES...make it Vegetarian by using butter and grated cheese.
Make it Vegan by using firm coconut oil or Vegan Margarine and grated non-dairy cheese or as I did, Nutritional yeast powder.
BASIC RECIPE; preheat oven 350F middle shelf
2 cups uncooked oatmeal (either old fashioned or quick cook)
1/2 cup melted butter/margarine/coconut oil
1/3 cup grated Parmesan cheese/non dairy grated cheese/nutritional yeast powder
1 cup raw sunflower seeds (optional)
1 tsp any dried herb of choice
1 cup raw bran (rice, wheat, oat etc.)
Sea salt and ground black pepper to taste
Optional additions:
onion or garlic powder
dried powdered sea vegetables
celery salt
raw wheatgerm
any chopped raw nut (in place of sunflower seeds)
This recipe may be doubled as I did... in this case it will take over 30+ mins* depending on the depth of the crunch on the tray The secret is to keep it cold and dry to appreciate the crunchiness
Mix all the dry ingredients well then fold in the melted fat. Mix very well to coat.
Place on a greased cookie sheet and bake 15 - 20 mins* until golden brown.
Allow to cool on sheet then store in an airtight container in fridge (up to 3 months), or sealed plastic bags. This may also be kept in freezer just a small amount taken out at the time.
Use where you would use toasted/fried croutons.
Top any cooked vegetables
Perfect with any cuisine and add loads more fiber than bread to any dish.
Great addition to any Asian meal in place of toasted sesame seeds.
For a sweet version:
2 cups rolled oats (as above recipe)
1/3 cup packed brown sugar
1/3 cup fat butter/margarine or solid coconut oil
1/3 cup raw bran
1/4 tsp ground spice (cinnamon, cloves or ginger)
Mix everything together well until we,, coated then cook for 7 mins in an ungreased skillet...until lightly browned
Then pour onto an ungreased cookie sheet to cool.
Store as above recipe..
serve on all deserts and ice cream/yogurt as a parfait.
