Us­ing the bread as crou­tons

Gluten-free speck­led herby crou­tons

Better Homes and Gardens (Australia) - - Recipespecial -

Prepa­ra­tion time: 10 mins Cook­ing time: 20 mins Makes about 4 cups

4 slices Ab­bott’s Vil­lage Bak­ery

Gluten Free Soy & Lin­seed bread 1 free-range egg white 1 Tbsp ex­tra vir­gin olive oil 1 tsp dried Ital­ian herbs Sea-salt flakes and freshly ground

black pep­per, to sea­son 2 Tbsp sesame seeds

1 Pre­heat oven to 180°C. Line an oven tray with bak­ing pa­per. Cut bread into 2cm squares. Set aside. 2 Whisk egg white in a large bowl un­til foamy. Add oil and whisk again un­til com­bined. Add Ital­ian herbs, sea­son then whisk again. 3 Add bread squares to egg mix­ture and toss to coat. Pour over sesame seeds and toss gen­tly un­til well coated. 4 Ar­range bread squares in a sin­gle layer on pre­pared tray. Bake for 20 min­utes or un­til light golden. Set aside to cool com­pletely on tray then serve.

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