Carbohydrate base from leftovers

Description

The carbohydrate base made from leftovers has a variable but pleasantly neutral taste with hints of sweetness or light nuttiness, and it resembles a homogeneous mass or dry crumble in color, depending on the raw materials used (from light beige to brown). In terms of texture, it can be creamy, grainy, or flaky, making it versatile in the kitchen. Nutritionally, it mainly provides complex carbohydrates and fiber, as well as small amounts of protein, vitamins, and minerals obtained from various leftovers; it supports satiety, gut health, and reduces food waste. It is typically used as a thickener, binder for patties, meatballs, and fillings, a base for casseroles, shortcrust pastry or bread, and for breading and adding texture to soups and stews. It can be stored in an airtight container in the refrigerator for 2–4 days or in portions in the freezer for 2–3 months, and before use, it can be thawed in the refrigerator or dried into a crumble for longer storage.