Danielle came up with an exciting gluten-free crouton recipe that has endless possibilities with herbs and spices. Great on soups and salads or by the handful for a quick snack. We added these to the Silky Celeriac and Basil Soup Recipe on the site and they added the perfect texture to the soup!
½ cup polenta
1 ½ cups water
½ tsp sea salt
2 T nutritional yeast
2 T fresh grated ginger
2 T coconut oil, melted
INSTRUCTIONS
In a saucepan, mix together the polenta water and sea salt. Heat on medium high heat, bring to a boil, then reduce to a simmer. Stir often for 15 to 20 minutes until the polenta is thick and sticky.
Stir in the remaining ingredients and remove from heat. In a small baking dish (loaf pan works the best), shape the polenta into a rectangle about ½ inch in width. Cover with plastic wrap and refrigerate until cold (about 2 hours).
Preheat the oven to 450 degrees F. Using a butter knife, loosen up the edges of the polenta in the baking dish. Then turn out onto a parchment lined baking sheet. Using your hands, lightly coat the top of the polenta. Then carefully turn the polenta over and repeat. Cut polenta into cubes or triangles and space them out on the baking sheet.
Bake for 25 to 30 minutes, turning the croutons once or twice throughout the bake time, until browned and crunchy. It is really hard to burn these (which is great because regular bread croutons go from golden brown to burnt in 2.5 seconds). You can bake these longer to get a more crunchy crouton!
Danielle came up with an exciting gluten-free crouton recipe that has endless possibilities with herbs and spices. Great on soups and salads or by the handful for a quick snack. We added these to the Silky Celeriac Soup Recipe on the site and they added the perfect texture to the soup!
Danielle Premo is a PCC Cooking Instructor and author of the food blog Mirinette. She graduated from Bastyr University with a Bachelor of Science degree in nutrition and culinary arts. Her passion is for creating and sharing meals with others, and building community through food. With a whole foods focus, she is continually inventing new recipes and conducting experiments while dancing around the kitchen to her favorite records. Having plenty of experience in vegan, vegetarian and gluten-free cookery, Danielle particularly likes to introduce people to all the unique vegetables, grains and legumes that compliment a balanced diet. She hopes her classes will inspire others in the realm of creative food concoction while choreographing their own kitchen dance.
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