These whole-grain croutons can be used in any salad or for snacking. Freshly ground whole spelt is used here, but other whole grain artisnal bread works beautifully.
about 2 cups
about 10 minutes
How to Enjoy:
warm with garlic,
chilled as a salad with dressing
2 cups cubed (roughly 4 slices) whole-grain naturally-fermented bread of choice (I used spelt here), sliced and cut into ½-inch cubes
OR toasted chickpeas for those gluten-free option
Reduced sodium GF tamari sauce or coconut aminos * in a spritzer bottle 1/2 teaspoon garlic granules
¼ teaspoon sea salt
10 grinds freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit. Place the bread cubes in a bowl, spritz with the tamari/coconut amino mixture, sprinkle with garlic granules, salt and pepper. Bake 5 to 6 minutes. Remove from oven, toss and bake another minute or so. Croutons will continue to crisp as they cool. Set aside until needed.
* Coconut aminos have lower sodium than even the reduced-sodium tamari, and have a savory-sweet umami flavor similar to that of oyster sauce.
This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).