- Recipes
Ready to taste some “knabbeln”?
Outside of Germany knabbeln are hardly known. Yet, they are well worth being served for breakfast anywhere in this world.
Kristin Oldenburg
photo: alex Ivers on unsplash
In the past people used stuten (a special white bread) and dried it in the oven to make knabbeln. Today all kinds of bread types are used.
Smart leftover recycling…
You need:
- Leftover bread (white bread, sourdough bread, brown bread)
- Sugar
- Coffee
Break the leftover bread into pieces, dry them in the oven at 300 °F for about 15 minutes. Store in an airtight container.
Or make a cereal alternative out of it:
Put the pieces in a bowl, add sugar (or maple syrup or the like), and pour coffee over it – if you like, add a dash of milk – done. Coffee has never been crunchier.
By the way: You can also pour broth or soup over knabbeln that are made from brown bread. That is also quite tasty.
