Croutons are surprisingly easy to make at home. Never buy store bought again. You probably have all the ingredients already in you kitchen. Step up your salad game with these fresh croutons.
This past weekend was my mom's birthday so we planned to do a COVID safe BBQ with our immediate family. It also happened to be on one of the hottest days in a while so it was not fun being outside. It was about 97 degrees fahrenheit!
For the BBQ I made a caesar salad and a caesar isn't complete without the croutons. Being vegan and gluten free it's hard to find croutons so we made our own! Luckily it only took 30 mins tops.
We love the brand Little Northern Bakehouse because they make the best vegan and gluten free bread. Our favorite is the Millet Chia bread because it's got that same spongy feeling as wheat bread. Typically vegan and gluten free bread is crumbly, hard as a brick and does not stay together. This type of bread tends to take longer to toast so if you're using regular wheat bread I'd recommend keeping an eye on the bread to see how much time you need to toast. Nobody likes burnt bread!
- 4 slices of bread (we used gluten free, Little Northern Bakehouse Millet Chia)
- 3 Tbs Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Salt
- Cut the bread into cubes
- In a mixing bowl add the olive oil, garlic powder, oregano, basil & salt
- Use a whisk to mix well
- Add the bread to the bowl and mix until the bread is coated well
- In toaster oven set to toast for 10 min (or until browned)
- Flip and add for another 10 min (checking to make sure it's crispy)
- Add to salad or eat as a snack, store in a container and eat within a few days