Are you a better parent if you make all of your children’s food from scratch?
Hahaha, I’d better hope not! In the course of my life, I have definitely made my own bread, yogurt, ice cream, cheese, tortilla shells – you name it. All 100% from scratch. And ALL before I became a parent. Post baby? I’ve made none.
While it’s fun and educational to get into the kitchen and cook from scratch, I think there’s a misconception that cooking this way is healthier. The truth is that in many cases, commercially prepared products use the same ingredients and are just as good for you. So my advice to busy parents (and anyone, really) is that if it spares your sanity to buy it pre-made and the ingredients aren’t all that different (check the labels carefully), just DO IT!Reduce food waste by making your own breadcrumbs! Click To Tweet
In a few cases, the commercial versions of foods actually do use less-than-ideal ingredients, though. Baby yogurt, for example. Presently, all flavored baby yogurt has at least some added sugar, so I make my own (not 100% from scratch though – I start with commercial plain yogurt!) But believe me, the day it’s available in stores without sugar (I hear Stonyfield is working on a version) I’m going to buy it!
I haven’t found a brand of whole wheat breadcrumbs with ingredients that I like, but I also haven’t looked very hard because making these at home is SO easy and I always seem to have bread that’s about to spoil. I mostly buy sprouted 100% whole grain bread like Ezekiel 4:9 bread from Food for Life Baking Company because I like the ingredients and lack of preservatives, but this method will work with any type of bread.
Note that this recipe is for unseasoned breadcrumbs. Try adding your own combination of salt and herbs to jazz it up if you’re using these in a recipe that calls for flavored breadcrumbs.
Need a recipe to use these up in? Try my Freezer-Ready Meatloaf!