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Sprouted Grain Croutons

by Marissa on May 17, 2011

If you’ve ever had to throw away half a loaf of fresh bread after a couple of days because it was going stale, you may understand the heartache this can cause. At my house, we often buy a half loaf of the homemade sprouted grain bread at Whole Foods and still can’t seem to finish it. I was about to dump the remnants in the trash again tonight when I felt inspired as I unpacked my dandelion greens from the fridge.

Remembering a salad of dense and bitter dandelion greens topped with rustic croutons I ate at a wine bar a few months ago, I got to work roughly cutting the two-day-old bread into cubes and transferring them into a bowl where I drizzled on some olive oil (enough to coat the bread cubes), tossed in some minced garlic and sprinkled on some dried rosemary.

I spread the mixture onto a foil-lined baking tin and put them in the oven at 475 degrees until they were nice and crisp (about 30 minutes).

These will add great flavor to any salad. Easy as pie and totally tasty!

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