The soup season is in full swing, but honestly, in this cleaning, all season is really the soup season. These homemade sourdough croutons are the crunchy topper perfect for a nice bowl of hot soup in winter. Or try them on a fresh salad with a lot of vegetables and homemade vinaigrette.
If you have remaining sourdough bread, it is the ideal way to use it. In fact, the bread of a day (or even older) is drier and works better in this recipe. You won’t even miss the things purchased in stores!
Why do you make homemade croutons?
All homemade is tend to taste better and it is often healthier. However, the croutons purchased in store, however, pose some problems. They contain enriched flour, which seems quite innocent. However, glyphosate covered with wheat with additional synthetic vitamins that many of us cannot digest are not my favorites. Without forgetting inflammatory vegetable oils, corn syrup high in fructose, artificial colors and preservatives. Even many organic versions are not much better.
You can technically use the bread you have on hand, but I prefer sourdough for several reasons. It is more easily digested than ordinary cereal bread because it is fermented. Even better if it is done with a naturally lower gluten, an old grain, such as Einkorn flour.
So, what is a loving girl from crusting? Make mine of course! You can keep the ingredients as simple as you want and customize the flavors. I used garlic and parmesan to flavor them. I also added a little oregano and parsley for additional flavor and color. You can use the herbs you have on hand which, in your opinion, will have good taste.
Here’s how to do them!
Curks to the leaven parmesan with garlic
- 4 cups sourdough bread (Cubed, one day works better)
- 2 Tablespoon olive oil (or avocado oil)
- 2 pods garlic (Finely chopped, or ½ teaspoon of garlic powder)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon Dried oregano (or thyme, optional)
- 2 Tablespoon Parmesan cheese (freshly grated, optional)
- fresh parsley (chopped, for garnish)
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Preheat the oven to 375 ° F and line a baking sheet with parchment paper.
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In a large bowl, launch the bread cubes with olive oil, garlic, salt, pepper and herbs until it is uniformly coated.
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Spread the cubes in a single layer on the baking sheet.
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Bake for 10 minutes, stir, then cook for another 8 to 10 minutes until they are golden and crisp.
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Remove from the oven, immediately sprinkle with parmesan or nutritional yeast and mix gently to coat.
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Cool slightly and garnish with parsley.
Nutritional
Curks to the leaven parmesan with garlic
Amount per portion (1 portion)
Calories 101
Fat calories 54
% Daily value *
Fat 6g9%
Saturated fat 1g6%
Polyunsaturated fat 1G
4G monounsaturated fat
Cholesterol 1 mg0%
Sodium 333 mg14%
Potassium 32 mg1%
Carbohydrates 10g3%
1g fiber4%
Sucre 1g1%
Protein 3G6%
Vitamin A 17i0%
Vitamin C 0.3 mg0%
Calcium 35 mg4%
Iron 1 mg6%
* The daily values percent are based on a diet of 2000 calories.
- Holds well in an airtight container for 3 to 4 days. Recrise in the oven before serving if necessary.
- For a version without dairy products, always cheesy, instead of the use of parmesan with cheese nutritional yeast and add after cooking.
How to use sourdough croutons
You can use them as you would for any other consumption. We love them in the soup and they taste good as a salad. Or you could eat them completely by the handle (that I could do occasion). My children flock to them after finishing! Here are some ideas to use your freshly cooked croutons.
What are your favorite ways to use croutons? Let a comment and let us know!
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