Coconut Oil Herbed Croutons
Garlicky, crunchy and toasty, coconut oil herbed croutons make a delicious addition to salads, soup, or stews. It's also a delicious vehicle for snacking with dips or fondu!
- 1 lb Day Old Sturdy Bread like any Sourdough or Rustic Multigrain cubed into 1/2"x1/2" (1.5x1.5cm) pieces, 448g
- 1/2 C Virgin Unrefined, Cold-Pressed Coconut Oil, melted and cooled, 200g
- 1 tsp Oregano dried
- 1 tsp Basil dried
- 1/2 tsp Thyme dried
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Sea Salt
Preheat oven to 325F (162C).
Cube bread and place the cubes in a large mixing bowl.
Melt the coconut oill. To the coconut oil, add and mix in all the seasoning and herbs. Pour 1/2 the mixture over cubed bread. Stir the croutons. Repeat. Mix well, making sure each piece of bread gets covered.
Spread croutons evenly onto a parchment-lined baking sheet. Bake at 325F (162F) until golden brown, about 35-40 minutes. Rotate pan halfway through baking.
Cool and store in sealed plastic bag in pantry for up to two weeks.