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How to make, Melba Toast Crackers

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

One of the easiest ways to be frugal in the kitchen is to present food differently. This helps in using what you have in creative ways and thereby having new food or at least food viewed as new. For instance, I made a loaf of bread that was good. But no matter how good something is, it cannot be eaten every day without getting tired of the taste.

There are many options available to eliminate waste. I could have cut the loaf in half and froze part for another time, or I could have given half to my neighbor as an act of generosity and friendship, or I could make crackers from the remaining bread and have a new type of food to enjoy and eliminate waste at the same time. Let's re-purpose bread into crackers.

Here is approximately 1/3 loaf of the bread, left after several breakfasts. Although I have enjoyed this loaf, it is time to make something more from this and eliminate it from being pushed aside and left to waste.

Using an electric knife (quick bread are more crumbly than yeast bread) which I prefer, cut slices approximately 1/4 inch thick.

Prepare a large baking sheet, I used coconut oil to film it lightly.

Take a small amount of coconut oil and "cream" it on a plate with a spoon. I have found that a spoon will spread the coconut oil on the bread slices easier than a knife will.

Cut the slices in half ( this is easier if you stack them up in 2 side by side stacks, and run the knife down the center), arrange on the tray and gently spread (or smear) a small dab, about 1/4 t of coconut oil on each piece. This is not specific, simply smear a bit of oil on each piece.

Homemade Melba Toast Crackers
Homemade Melba Toast Crackers

Place in a 250-degree oven and bake for 45-60 minutes until golden and crisping. Turn oven off and leave to dry, while the oven cools. Keep the oven door closed. When cool, make sure there are no moisture pockets, you may need to preheat the oven, bake 5 minutes and then turn off and let finish drying.

Note: This will be based upon your oven and the density of the bread being made into crackers.

That's it, re-purposed bread into crackers. Made with the ingredients you want to eat, so you know that they will be good for you. Great as a snack, or with meals like soup or stew. Crunchy and good!


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  1. What a great idea! We rarely have bread leftover around here (so many mouths!), but next time we do...I'm gonna try this. Thanks for sharing it w/ t4t this week =)

  2. That is such a wonderful idea and sounds so delicious! I really love crackers, so I will definitely being trying this concept. I'm also grooving on the coconut oil.

  3. What a great idea. This will be marvelous with a nice bowl of soup. The children should love this as well. Thanks.

  4. This is my favorite kitchen tip in a long time - even with my big family there is always some leftover and heck, I would make extra for these! Thanks for linking to Two for Tuesdays!

  5. Reinvention is the name of the game, isn't it. Once you've got that down, you can save so much money. Thanks for sharing this great tip with Two for Tuesday.

  6. I usually make croutons, but I made melba toast instead yesterday. I just sprayed the slices with a little peanut oil (I have it in my refillable Mist-O) and sprinkled with just a touch of seasoned salt. They were so yummy and, IMO, easier to eat than the croutons, which sometimes get a little hard instead of crispy. I'll be doing this again!


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