Ingredients
- 1 cup breadcrumbs
- preferable whole wheat
- 1 cup almonds
- slivered and blanched
- 1 cup wheat germ
- unsweetened
- 1 teaspoon salt
Instructions
- Pulse almonds in food processor.
- Do not let the processor run continuously, or you will end up with almond butter.
- You are looking for a consistency similar to cornmeal.
- Mix with the remaining ingredients.
- This can be kept in a sealed container in the refrigerator for up to 2 weeks.
- Can also be kept in the freezer for up to 2 months.
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