Crunchy, Garlic Wholewheat croutons. I guarantee you’re going to be letting the bread go stale just so you can make these little beauties. Add them to soups, salads or just keep them around for a little dipping snack (I like to dip mine in hummus).
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I keep small bits of wholewheat or rye bread in a tub in the freezer. When I have at least half a loaf stored up, I let it thaw and magically turn them into these wholewheat croutons around 15 minutes later. Keep them in a airtight container and sprinkle them on anything – soups, stews, salads and even in school lunchboxes.
I only recently started making croutons to go with soup because my kids were eating way too much bread with their meal. This way they have a few croutons on top instead and they don’t reach for extra bread.
I’m not going to complicate it. Because I can’t. There are super easy to make. Which is funny since I saw them in the ‘gourmet section’ at the supermarket for around $5 a bag, Huh? Maybe the people buying them just haven’t seen this recipe?
- 6 slices stale wholewheat bread
- 2 tablespoons olive oil
- 2 – 3 cloves of garlic crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Preheat oven to 300F.
- Prepare an oven tray with parchment paper.
- Cut up stale wholewheat bread into evenly sized squares.
- Mix together oil, herbs, garlic and salt. Add bread squares and use your hands to mix so that bread is evenly covered with oil and garlic mix.
- Spread out on oven tray and bake until golden (8-10 minutes)