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Lemon Rosemary Almond Pulp Breadcrumbs

Almond Cow's Lemon Rosemary Breadcrumbs are full of flavor and complement a variety of dishes! Fresh lemon zest adds brightness, while aromatic rosemary and garlic add a savory taste. Spread over roasted potatoes, add on top of casseroles, and more!

Servings: 12

Prep time: 10

Cook time 7-10 minutes

Ingredients:

1 batch almond pulp, pressed to remove all of the moisture
1 garlic clove, minced
1 ½ tsp dried rosemary
1 ½ tsp lemon zest
½ tsp salt

Directions

Create almond milk in the Almond Cow. Remove top from the filter basket. Press as much liquid out of the almond pulp as possible in order to dry it completely.
In a small bowl, combine seasonings.
Warm a dry pan over medium heat - do not use any oil. Add the almond pulp and seasoning mixture. Cook for 7-10 minutes, stirring frequently and breaking apart as it cooks. Over time, the moisture will cook off and the mixture will become dry, toasted, and fragrant. Remove from the pan and transfer to a plate to cool.
Once cooled, store breadcrumbs in a sealed jar or container. Use as a breaded topping or crumb batter.

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