- ½ cup ground chia seeds
- ¼ cup coconut flour
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon sea salt
- 4 free range, organic eggs
- ½ cup extra-virgin olive oil or avocado oil
- Additional olive oil and salt for roasting, if desired
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Combine ground chia seed, flour, rosemary, baking powder and salt in a small dish. Rotate with a spoon until incorporated and set aside.
In a larger bowl, combine eggs and oil. Whisk until combined.
- Transfer dry ingredients to wet, and stir until smooth.
- Drop the dough onto the prepared baking sheet. Spread to ½-inch thickness. No need for the dough to hit the sides of the pan. Spread evenly with the back of a spatula. Place the sheet in the preheated oven and bake for 20 minutes, or until golden.
- Remove from the oven and cut into cubes.
- For crispier croutons, turn off the oven and allow it to cool completely. Remove the parchment paper or baking mat from the baking sheet and transfer the cubes to the sheet. Place the sheet in the cooled oven overnight. In the morning, coat with additional oil and salt; if desired, then roast in a 350F oven for 15 minutes, until golden.
- For faster results, once the cubes are cut, remove the parchment paper or baking mat from the sheet, transfer the bread cubes back to the sheet. If desired, coat with additional oil and salt. Transfer the sheet back to the oven and bake for another 30 minutes, until crisp.
- Remove from the oven and allow croutons to cool completely. Store in a parchment paper bag, on the counter for 2-3 days. The croutons can be frozen, too. To crisp up, toast for a couple of minutes, if needed.
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Nutrition Information Per Serving
- Calories: 200
- Calories from Fat: 165
- Total Fat: 18.4
- Saturated Fat: 3.4 g
- Cholesterol: 82> mg
- Sodium: 93 mg
- Carbs: 6.7 g
- Dietary Fiber: 4.9 g
- Net Carbs: 1.8 g
- Protein: 5.5 g