Ingredients:
- 1 loaf LC Sourdough Bread
- 1 Tablespoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Method:
- Preheat oven to 300ºF.
- Arrange the slices of LC Sourdough Bread in one layer on baking sheets (you will probably need more than one baking sheet).
- Toast the bread for 5 minutes then flip the bread slices over. Toast for another 5 minutes until dry throughout.
- Transfer toasted bread to a wire rack until cool.
- Working in batches, break up the bread into the bowl of a food processor fitted with an “S” blade. Process until the crumbs are as fine as you prefer and transfer to a medium sized bowl.
- Combine all of the bread crumbs in the bowl with the remaining ingredients, and mix them together.
- This recipe yields about 2 cups of low carb bread crumbs. If not using them all right away, store in an airtight container or a heavy-duty zip lock bag in the fridge for two weeks or in the freezer for 3 months.
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.