Wholemeal Maple Croutons
These croutons really are a step above all the rest, using wholemeal bread and NO OIL to keep it healthy and maple syrup to give it a sweet taste these are the perfect accompaniment to any soup or salad. They taste really naughty but only total 75 kcals a portion. This recipe makes 2 portions. These croutons will last up to a week in an air tight container however I prefer to make them fresh as they're so good warm! Why not try these with my Sweet Potato soup or Red Pepper and Tomato soup?
Firstly, cut one piece of thick wholemeal bread into 16 pieces (4 x 4). Then grab a bowl and mix up one tablespoon of maple syrup with 2 tablespoons of water and a tablespoon of fresh finely chopped rosemary. Yes, Rosemary again, I know, I'm obsessed. This recipe works well with many different herbs so if Rosemary isn't your thing, feel free to experiment. Oregano is another good option.
Quickly dip each piece of bread in the mixture, you want it well covered but not soaked as you will not have enough mixture to go around and the wetter your bread is, the longer it will take to cook. Put the wet bread pieces on a baking tray and bake on 150C for 40 minutes, turning half way through.
I would recommend keeping a close eye on the croutons as they cook as they can burn very easily. You may need to remove some pieces early if they start to over brown.
Don't forget to check out my sweet potato soup or red pepper soup for ideas on how to use these croutons.
75 kcals per portion
♥ 1 Slice of thick wholemeal bread
♥ 1 tablespoon maple syrup
♥ 2 tablespoons water
♥ 1 tablespoon fresh finely chopped rosemary
1. Preheat oven to 150C Cut Bread into 16 equal pieces (4x4)
2. Mix syrup, water and rosemary in a small bowl
3. Dip bread into mixture but don't soak. Place on a baking tray.
4. Place in oven for 40 minutes, turning half way.
5. Serve with soup or salad.