Saturday, August 15, 2015

Oil-Free Croutons

It is frustrating to go into a store and not be able to find whole grain croutons, let alone ones without oil, dairy, or eggs. That's why I cook! So, tonight we are making Caesar Salad with Dreena Burton's "Dreamy" Caesar Dressing (modified to reduce the nuts!), and so my hubby and I devised croutons to go with it. In order to make anything "stick" to the bread cubes, normally oil would be used. We decided to use a different approach, and they came out AMAZING!

1 loaf of whole grain bread, cut into bite-sized cubes
3 T. walnuts
3 T. maple syrup
1 clove of garlic
1/4 t. salt
1/8 t. black pepper

Preheat oven to 300 (convection) or 325 regular.
Place bread cubes in a large bowl with plenty of extra room in it.
Blend all ingredients in a blender (small cup-style blenders work best). Drizzle over bread cubes, tossing them as you go to coat all pieces.
Move coated bread cubes to silpat or parchment-lined baking sheets, making sure they are in a single layer with plenty of room around them. You may need 2 baking sheets to do this.
Bake for 30 minutes, until bread cubes are light and crispy and very lightly browned.
Store in a gallon-sized freezer bag or sealed container.

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