Dairy-free, Gluten-free, Nut-free, Low-FODMAP, Paleo, Vegetarian
In all honesty, the original recipe was striving for a nut-free bread loaf. However, after I made the loaf and considered how thin it was (it was only about two inches thick), I had an idea. Why not keep the recipe as is and instead create croutons? Afterall, I’ve been craving those salty little crunchies on my salads for years! It ended up working out perfectly. And probably for the best, because the bread loaf would have been incredibly dense and filling. (A better nut-free bread loaf coming soon).
Because these croutons are nut-free, people with nut allergies can also enjoy them. Add them to any and salad you choose, top a warm soup with them, or simply snack on them like crackers! You won’t be disappointed. 🙂
Makes ~50 croutons
Prep Time: 10 mins | Cook Time: 20 mins | Dehydrate Time: 2 hours
Equipment: 2 mixing bowls, whisk, spatula, bread pan, baking sheet
- Heat the oven to 350°F (175°C) and grease a bread pan with a little olive oil. Mix all the dry ingredients together in a large bowl.
- 1 cup flaxseed meal
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp baking soda
- 1 tsp salt
- Now, whisk the wet ingredients together in a small bowl. Add the wet ingredients to the dry using a sturdy spatula, mix until fully incorporated, and let it stand for 5 minutes to allow the flaxseed meal to absorb the liquid. The dough should be a thick, sticky mass and not runny, resembling cookie dough rather than cake batter.
- 3 eggs
- 1/2 cup water
- 1/4 cup olive oil
- 1 tsp apple cider vinegar
- Pour the mixture into the pan, spread it out evenly using a spatula, and bake until brown on top and a toothpick comes out clean, about 20 minutes. Remove it from the oven and let it cool in the pan for 10 minutes before transferring the loaf to a cooling rack.
- Turn down the oven temperature to 250°F (120°C). Once the loaf has completely cooled, slice the loaf into half-inch slices. Now, cut each slice lengthwise so you have two long strips of bread. Cut these slices crosswise into four small squares, resembling the size of croutons. Place the croutons on a baking sheet leaving a couple inches between each one. Bake these in the oven for up to two hours until the croutons are hard and crunchy. Remove from the oven and let them cool completely. Store them in an airtight container for later use.