Author Notes
These are only slightly modified from the recipe posted at https://www.mypcoskitchen.com/low-carb-gluten-free-garlic-croutons/
I changed the amounts of almond flour and butter, eliminated the salt cuz that is what I do, and modified a bit on how they were prepared, because I like the big sized croutons. —Brian Coppola
Ingredients
-
8 tablespoons
almond flour
-
1 teaspoon
baking powder
-
2
eggs
-
2 teaspoons
oregano leaves
-
2 teaspoons
coconut oil
-
1 tablespoon
diced garlic paste in oil
-
1 teaspoon
parsley leaves
-
1 teaspoon
Italian seasoning
-
4 tablespoons
butter
Directions
-
Beat the eggs in a small bowl.
-
Add the almond flour, 1 tsp oregano, baking powder, and coconut oil. Mix well.
-
Pour into a rectangular 4x6 inch glass pyrex dish (3 cup size).
-
Microwave for 3 minutes. The bread should have at least doubled in height and be firm to the touch.
-
Remove and cool slightly. Then turn out onto a cutting board.
-
Combine the garlic, 1 tsp oregano, Italian seasoning and parsley with the butter. Microwave to a boil.
-
Cut the bread into 32 pieces (4x8 slices). Transfer to a bowl and coat with the buttery mixture using a light folding motion so as not to break up the cubes.
-
Lay the cubes out on a parchment covered pan, spray with EVOO and transfer into a 350F oven.
-
After 10 minutes, remove the tray, turn over the cubes, spray again lightly with EVOO, and bake for another 10 minutes.
-
Remove from the oven and transfer to a cooling rack.
-
After about 15 minutes, place the rack with the cubes into the still-warm oven to continue to crisp up the cubes.
-
Remove the rack to the counter. Cool completely. Store the croutons in a tightly sealed container or zip-lock bag.
See what other Food52ers are saying.