OMG! These “croutons” are grain/gluten free and vegan plus delicious!
Adapted from the cookbook, “oh she glows” by Angela Liddon
I omitted the oil and since I didn’t have the almonds she lists in her ingredients list, I used what nuts/seeds I had to equal a cup. Simply outstanding! Been popping them not just in my salads but in my mouth and this is a total keeper recipe.
Nutty Herbed Croutons – adapted from oh she glows
Combine 1 Tbs. ground flaxseed
mixed with 3 Tbs. water, stir and let sit for 15 min.
Preheat oven to 300. Line a large rimmed baking sheet with parchment paper or silpat.
In a food processor, pulse
2 cloves of garlic and mince.
Add 1 cup of nuts (I used a mixture of Brazil nuts, walnuts, pistachios and sunflower seeds) and process until coarsely or finely chopped (I prefer coarse chop cause I like the crunch).
Add 2 Tbs. chopped sweet onion,
2 Tbs. fresh parsley or 1 tsp. dried,
2 Tbs. fresh basil or 1 tsp. dried,
1 Tbs. fresh thyme or ½ tsp. dried,
1 Tbs. fresh rosemary or ½ tsp. dried,
½ tsp. dried oregano,
¼ tsp. fine grain sea salt and the flaxseed gel into the processor and whir until a sticky ball of dough forms.
Take a ½ tsp. spoon and portion out the dough with your fingers in haphazard shapes onto the baking sheet.
Bake for 10-15 minutes, flip each “crouton” with a fork, spoon or tongs and bake for another 10-15 minutes, until golden.
Let them cool so they can get crispier for @ 10 minutes and enjoy or let them cool completely and store in an airtight glass container. They will stay fresh for @ 3 weeks if they last that long.
Thanks for the recipe, lunch and conversation, good food for the body and soul!