Gluten Free Bacon Crumble

This is made with the crusts of my gluten free pumpkin bread, which I freeze until I have enough to make a recipe. I use Zhender which I get from the markets. It's also sold at some IGA's, and a range of gourmet stores. You can use any kind of gluten free or regular bread crusts. This is a delicious crumble for putting on top of a salad or serving over scallops or muscles, grilled in the oven with some parmesan cheese ... there's a heap of options for this tasty garlic and bacon crumble.

Ingredients

• 4 rashers of bacon, finely diced
• 5 garlic cloves
• 4 slices/crusts of gluten free Zhender pumpkin bread
• Olive oil

Method

• Put bread and garlic in a food processor and blend until crumbs are fine
• Fry finely diced bacon in a hot pan with hot olive oil
• Add breadcrumbs and toss to soak up bacon fat
• Place in a tray in the oven and grill for 10 minutes or until golden brown
• Sprinkle over salad, seafood, stir fry or breakfast eggs