My family eats lots of bread, but not the ends. (Good luck with this trick to get rid of them. Let me know whether your kids are fooled.)
So we always have annoying frozen bread end collections. Here's how to use them up and enjoy it!
1. We're Bakin' Brownies!
- 2/3 cup nondairy milk
- 2 Tbsp nondairy margarine (opt)
- 1 tsp vanilla (opt)
- 3/4 cup cocoa powder
- 6 cups medium-fine soft bread crumbs (made in food processor, mine were quite chunky)
- 1 tsp baking powder
- 1 3/4 cups brown sugar, packed (or 1 cup + 2Tbsp molasses + 1/8 tsp stevia)
- 1/2 cup chopped nuts or desiccated coconut (opt)
- 1/2 cup vegan chocolate chips (opt)
- 1 mashed ripe banana (opt)
- 1 tsp cinnamon (opt)
- 2 egg (replacer equivalent)
|They go quickly - here's one left!|
- Preheat oven to 350 F (175 C) and (if not nonstick) spray a 8-inch square baking pan or similar (I used a round cake pan).
- Melt nondairy milk and margarine and add sifted cocoa powder and vanilla - stir
- In large mixing bowl, combine bread crumbs, baking powder, sugar and nuts/optional extras.
- Stir in cocoa mixture and brown sugar; beat until combined.
- In separate bowl, prepare egg replacer.
- Combine with bread mixture until all ingredients are moistened. Add more nondairy milk or water if not moist enough to make smooth sticky batter (bread crumbs are hard to measure exactly).
- Spread evenly in prepared pan. Bake 30 minutes or until done. Cool completely on wire rack.
2. Dipping Toasties
These are much quicker than croutons and make soup night a bit more special.
- Preheat oven to 350 F (175 C)
- Cut at least 2 bread ends in half for each person eating
- Spread with your choice of:
- Marmite or other yeast spread
- Vegan margarine or olive oil
- Refried beans
- Vegan cheese
- Herb/seasoned salt sprinkle
Serve with soup, spread with more goodies like guacomole....yum!
3. Vegan Fruit Pudding
This frugal pudding can be made with practically whatever you've got.
4. Vegan Stuffing
This savoury stuffing is great for the festive season or anytime it's chilly.