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.