Sprouted Grain Croutons | THM-FP

In my life before Trim Healthy Mama, I loved adding croutons on top of my salads! There was something about the seasoned, buttery crunch that I loved.

Unfortunately, there are no “on plan” croutons that are easy to find in local stores. So now I make my own sprouted grain croutons!

How to make Sprouted Grain Croutons

The ingredients list is pretty simple:

• sprouted grain bread
• butter
• garlic powder
• onion powder

See? Simple! I usually just make one small batch at a time because I like them to be as fresh as possible. But you can whip up more and store them for a week or so in your pantry.

Start off by adding the butter to a skillet over medium heat.

Sprinkle the garlic powder and onion powder evenly over the melted butter. I use unsalted butter, so I sometimes add a sprinkle of salt too.

Place your bread in the skillet and flip it so that both sides get coated with the seasoned butter. Then grill over medium heat until the bread is browned and crispy.

Continue cooking the other side over medium heat until the other side is browned and the bread is becoming crispy. Be sure to not use higher than medium heat to give the bread time to dry out all the way through.

Remove the bread from the heat once both sides are crisped up. Then chop into cubes to top a salad. Or if you’re making Grilled Chicken Kale Salad, chop into smaller pieces.

That’s it! The amount that you can use and stay in Fuel Pull territory will depend on the type of bread you use. I prefer Silver Hills Squirrely bread. Half a slice is only 6 net carbs. Other brands have different nutritional facts, so the amount you can use as a serving will vary.

I hope you like this simple recipe for sprouted grain croutons and can bring the crunch back to your salads too!