MAKES: 4 cups (¼ cup per serving) · PREP TIME: 20 minutes · COOK TIME: 1 hour 15 minutes

    Like any good homemade crouton recipe, this one is best made with day-old bread. You can make the whole recipe the day you wish to serve the croutons, but they truly are best if you make the bread the day before, cube it, and let it sit out on the counter. But I feel I must warn you, these croutons are highly addictive. I end up eating them as snacks, and they rarely make it to my salads. They are also amazing on top of soups to add that crunchy element that you would normally get from crackers.



    •1¼ cups blanched almond flour

    •¼ cup plus 2 teaspoons psyllium husk powder

    •2 tablespoons nutritional yeast

    •2 teaspoons baking powder

    •½ teaspoon sea salt

    •3 large egg whites

    •2 teaspoons apple cider vinegar

    •1 cup hot water


    •¼ cup olive oil or avocado oil

    •½ teaspoon sea salt

    •½ teaspoon garlic powder

    •½ teaspoon dried basil

    •¼ teaspoon dried oregano leaves

    •¼ teaspoon dried thyme leaves

    •¼ teaspoon ground black pepper


    1. Put an oven rack in the lower third position. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

    2. In a large mixing bowl, whisk together the almond flour, psyllium husk powder, nutritional yeast, baking powder, and salt until well combined with no visible clumps.

    3. Add the egg whites and vinegar to the bowl and, using a rubber spatula, mix while slowly pouring in the hot water. Continue to mix just until the ingredients are well combined; be careful not to overmix the dough.

    4. Scoop the dough onto the lined baking sheet. Moisten your hands and form the dough into a large ½-inch-thick rectangle.

    5. Bake for 1 hour. Allow to cool on the baking sheet, then slice into ¾-inch cubes. Transfer to a large mixing bowl.

    6. Combine all the ingredients for the herbed oil coating in a small mixing bowl.

    7. Drizzle over the bread cubes, tossing as you pour. Toss until the oil is well distributed and all the bread cubes are evenly coated.

    8. Spread the croutons in a single layer across the rimmed baking sheet and bake for 12 minutes, or until crunchy.

    tips: Some brands of psyllium husk powder will cause this bread to turn purple. I recommend Now Foods brand.

    If you have Garlic and Herb–Infused Olive Oil on hand, coat the croutons in ⅓ cup of that and adjust the salt as needed.


    CALORIES: 90

    FAT: 7.8g

    PROTEIN: 3.4g

    TOTAL CARBS: 4.7g

    FIBER: 3.5g

    NET CARBS: 1.3g