OK, so occasionally we all love a good ole crouton in a cup of hot soup. These are the croutons you have, when you are not having croutons. Gluten free, very more-ish and extremely easy to just munch on, with no soup involved whatsoever (I do suggest you store them away from the breakfast cereals however, NOT good with cold milk!).
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams coconut oil BUY
- 1 Pinch pink salt flakes BUY
- 80 Grams tamari or soy sauce
- 180 Grams steel cut oats
- 180 Grams mixed quinoa rinsed and drained
- 75 Grams almonds BUY
- 75 Grams pepitas
- 75 Grams pistachios
Do
- 1
Preheat oven to 160°C and line a baking sheet with paper.
- 2
Place coconut oil and salt into Thermomix bowl and melt 4 min/37°C/speed 1.
- 3
Add remaining ingredients and combine 7 sec/Interval.
- 4
Spread onto prepared tray.
- 5
Bake approx 45 minutes. Cool and store in airtight jar.
- 6
Serve in place of croutons on top of soups of choice.
