Eggy Diversity Dough Croutons
1 ½ cups fermented Diversity Dough mixture
Pinch of mixed dried herbs
1 tsp bicarb
½ tsp salt
10mls Apple Cider Vinegar
This makes a wet mix, that's OK - we want a nice light loaf for frying up those croutons. The lightness of the eggs will create ample opportunities for your croutons to soak up that garlicky, buttery flavour 💕
Combine all ingredients in a mixer until a blended dough is formed.
Place in a slice tray for a shallow loaf and quicker cook and bake at 180 degrees for 1 hour.
Allow to cool and cut into small 1cm cubed croutons
Now for the magic
In a frying pan, add 2 tabelspoons of grass-fed butter and crushed garlic to taste
Add croutons to the hot pan and fry, stirring for several minutes until the croutons are crispy and browned.
Sprinkle over your soup, salad, or try to stop yourself eating them straight out of the pan!
Instead of frying, bake in the oven at 180 degrees until toasty and dry.
Add flavours by using any flavouring you like to your Diversity Dough crouton mix before baking, eg. garlic, herbs, sesame seeds, savory yeast flakes, chilli.
Tip: Cut the entire loaf into croutons and freeze portions for your next crouton fry up!
For the basics of making your Diversity Dough, follow this link: