MAKES: ABOUT 4½ CUPS
TIME: 45 MINUTES
The gooey and omega-3-loaded goodness of chia seeds thickens a flavorful marinade for zesty, hearty homemade croutons with a fraction of the oil of traditional recipes. The most satisfying bread for rustic seeded croutons is mild, tender whole grain bread flecked with flaxseed or other seeds. Make the croutons gluten-free by using gluten-free bread.
½ pound good-quality, day-old crusty bread, or about 4 to 5 cups ½-inch bread cubes
⅔ cup pure coconut water
2 tablespoons chia seeds
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic
1 tablespoon dried herb blend (see Samurai Stylings)
½ teaspoon salt
Use one of the following purchased or homemade herb blends for snazzier croutons.
ITALIAN HERB BLEND: purchased or homemade (oregano, rosemary, marjoram, basil)
FRENCH HERB BLEND: purchased or homemade (thyme, basil, lavender, rosemary)
ZA’ATAR
CAJUN SPICE BLEND: purchased or homemade (mix together 1 teaspoon each paprika, celery seed, thyme, garlic powder)
OLD BAY SEASONING
1 If not using bread cubes, tear or cut bread into bite-size pieces or 1-inch cubes. Spread on a baking sheet lined with parchment paper and set aside to dry out, for 8 hours or overnight. Meanwhile, whisk together the remaining ingredients, cover, and chill until ready to use.
2 Preheat the oven to 350°F. Drizzle the chia seed mixture over the bread cubes and toss to coat evenly with the mixture. Bake for 30 to 35 minutes, stirring occasionally, until the bread cubes are crisp all the way through and golden. Cool completely on the baking sheet before transferring to an airtight container. Use within 1 week.
Due to the high moisture and low oil content of this recipe, use only dry, firm bread cubes; fresh, soft bread will turn to mush. For the best result, cube day-old bread, spread on a baking sheet, and dry out in a warm (300°F) oven for at least 30 minutes prior to adding the marinade.