Himalayan Tartary Buckwheat Sourdough Garlic Croutons
This recipe is organic, vegan, and gluten-free.
Equipment
Ingredients
- 1 loaf HTB sourdough bread.
- 1/4 cup extra-virgin olive oil.
- 3 tbsp vegan butter. (organic Earth Balance)
- 1 tbsp garlic granules.
- 4 cloves garlic.
- 1 1/2 tbsp nutritional yeast.
- 1 tbsp pink salt.
- 1 tsp peppercorn ground
- 2 tbsp Italian seasoning.
Instructions
- Preheat oven on 375.
- Slice the bread into cubes.
- Chop the garlic cloves.
- Saute the olive oil, Earth Balance, herbs, and garlic in saucepan on low only until butter is melted.
- Spread the bread evenly on large pan with parchment paper or directly on cast iron skillet.
- Baste generously with the sauce.
- Bake until crispy but still tender for 15-25 minutes.
- Sprinkle with nutritional yeast and fresh minced garlic when cooled.
Notes
Placing the croutons directly on a seasoned cast iron skillet is my go-to. The sauce and herbs flavor the pan for something afterwards.
Nutrition
Calories: 20kcal
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