The Foods of Athenry Gluten Free Toasts are great for nibbling, dipping, scooping, crouton-ing or draping elegantly across a well dressed cheese board. But, because they are twice baked and fully dried out – they are also great for crumbing. I keep a small airtight jar with some ready whizzed toasts for recipes such as the one below. They will stay fresh for months and can add wonderful texture and flavor to simply prepared meals. Our different flavours suit different recipes, but this is down to your own experimentation and taste preferences. I sprinkle them over cauliflower cheese, potato gratin and sometimes into stuffings.
"Waste is never a good thing. In our house, nothing went to waste. What we didn't use ourselves went to the chickens. If you have some leftover brown sodabread and you dont want to waste it and you dont have any chickens ... ! - try this recipe for Brown Bread Ice Cream.
Speaking of chickens reminds me of a day many years ago pregnant with our first child. I had gone into labour and not wanting to make a fuss, waved Paul off to make silage while I potterered about. Pauls mother had just got some baby chickens and needed to put a heat lamp over them. I offered to help so crawled into a tiny space with the baby chicks to settle them in and hang the lamp. Reversing out while having contractions was not as easy a job as I had previously thought!
In case you wondered how that story finished - I 'pottered' for a while longer until I became desperate enough to drive up the road to locate my farmer husband who asked ...surprise..surprise... if I could 'hang on' for another hour as he was nearly finished. He was lucky to be left alive. Aisling arrived, beautiful and loud - a short while later. The best day ever.
Enjoy the ice cream.