Pea Crumbs

Preparation info

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By Brent Savage

Published 2010

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  • 150 ml (5 fl oz) warm pea purée
  • 15 g (½ oz) maltodextrin
  • 40 g ( oz) ground almonds (almond meal)
  • 15 g (½ oz) black sesame seeds


Combine the purée and maltodextrin well. Spread evenly over a non-stick baking mat to 3 mm ( inch) thick and place on a baking tray. Dry in a dehydrator at 80°C (176°F) for 1 hour. Alternatively, place in the oven on the lowest temperature and leave until completely dry. Remove and allow to cool. Scrape into a food processor, add the ground almonds and pulse until fine crumbs form. Transfer to a bowl and stir in the sesame seeds. Set aside.

This can be made up to 1 day in advance and stored in an airtight container in the fridge.