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
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Ingredients
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8 tablespoons
almond flour
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1 teaspoon
baking powder
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2
eggs
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2 teaspoons
oregano leaves
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2 teaspoons
coconut oil
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1 tablespoon
diced garlic paste in oil
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1 teaspoon
parsley leaves
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1 teaspoon
Italian seasoning
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4 tablespoons
butter
Directions
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Beat the eggs in a small bowl.
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Add the almond flour, 1 tsp oregano, baking powder, and coconut oil. Mix well.
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Pour into a rectangular 4x6 inch glass pyrex dish (3 cup size).
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Microwave for 3 minutes. The bread should have at least doubled in height and be firm to the touch.
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Remove and cool slightly. Then turn out onto a cutting board.
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Combine the garlic, 1 tsp oregano, Italian seasoning and parsley with the butter. Microwave to a boil.
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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.
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Lay the cubes out on a parchment covered pan, spray with EVOO and transfer into a 350F oven.
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After 10 minutes, remove the tray, turn over the cubes, spray again lightly with EVOO, and bake for another 10 minutes.
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Remove from the oven and transfer to a cooling rack.
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After about 15 minutes, place the rack with the cubes into the still-warm oven to continue to crisp up the cubes.
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Remove the rack to the counter. Cool completely. Store the croutons in a tightly sealed container or zip-lock bag.
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