2 slices of rye bread 1 tblsp coarsely chopped, blanched almonds 2 tblsp brown sugar (or white sugar) 1 tblsp Canola Oil or butter
Sprinkle finished rye bred on yogurt or “tykmaelk”
Rye bread Sprinkle
Place rye bread, almonds and sugar in a food processor and pulse until desired consistency. Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don’t burn. Pour the rye bread sprinkles onto a plate to cool down.
Place the rye bread sprinkle in a plastic bag or jar. It will keep for approx. 1 week.