Salad season is in full swing (along with ice cream and sorbet season). I have some great salad ideas lined up, and a few of them would not be complete without croutons.
This crouton recipe was formulated for a Caesar salad, but would compliment any salad, really (or soup for that matter). It is closely related to my Parmesan cracker recipe, except that I score it differently and add garlic powder.
Careful with these. They’re easy to munch on. My advice is to keep them concealed until ready to serve or eat.
Tip Throw these in a bag as a snack.
Note Some other flours will work, such as buckwheat, and grain-based flours. But not coconut, as we found out in the comments.
Parmesan Croutons & Crackers
Ingredients (makes about 2 sheets of crackers)
- 1 1/2 cups of grated Parmesan cheese
- 1 1/2 cups of almond flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of garlic powder
- the leaves from a few fresh sprigs of thyme (or 1/4 teaspoon of dried thyme)
- about 3 tablespoons of cold water to hold the dough together
- Preheat oven to 350 degrees F.
- Pulse all the ingredients (except for the water) together in a food processor or blender.
- Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball or two.
- Separate into two balls of dough, and place each ball on a Silpat, parchment paper, or other non-stick surface (which you will transfer to a baking sheet). You can roll it all on one sheet, but I find it easy to do it on two sheets. And two sheets bake more evenly.
- Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness.
- Using a pizza cutter or knife, score the dough into squares, so you have squares that are the size of croutons (the size you like, that is).
- Bake for 25 minutes, or until croutons are browned. The darker, the crunchier.
- Cool and serve with a delicious salad or soup.