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Blendtons

These crunchy little squares of flavor don't taste like a substitute for croutons. We think they taste as good or better than the real thing! They satisfy a mouthful of salad crunch while working with your waistline, not against it. This recipe uses the single-serve Swiss Bread recipe (times four). For your ease, we have quadrupled it here, but the flavors - oh the flavors - are the magic here. This recipe can be found on pages 476-477 of the Trim Healthy Mama Cookbook.

Cooking Method:
Courses:
Servings: 1
Description

These crunchy little squares of flavor don't taste like a substitute for croutons. We think they taste as good or better than the real thing! They satisfy a mouthful of salad crunch while working with your waistline, not against it. This recipe uses the single-serve Swiss Bread recipe (times four). For your ease, we have quadrupled it here, but the flavors - oh the flavors - are the magic here. This recipe can be found on pages 476-477 of the Trim Healthy Mama Cookbook.

Ingredients
    For the Blendtons
  • coconut oil spray
  • 1 cup TH Baking Blend
  • 4 pinches TH Super Sweet Blend (4 to 6 pinches)
  • 4 pinches TH Mineral Salt
  • 2 tsp aluminum-free baking powder
  • 4 Tbs water
  • 1 1/8 cup egg whites (fresh or carton, lightly beaten)
    • For Sprinkling
  • 6 pinches TH Mineral Salt
  • 6 pinches black pepper
  • 1/4 tsp garlic powder (to taste)
  • 1 tsp Italian seasoning
  • 2 tsp Parmesan cheese (finely grated, green can kind is fine)
Instructions
  1. 1
    Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with coconut oil spray
  2. 2
    Whisk the Baking Blend, sweetener, salt, baking powder, water, and egg whites in a medium bowl until smooth.
  3. 3
    Distribute the batter in 8 of the muffin holes, filling the remaining holes with water (for a steaming effect). Bake for 15 minutes. Remove the breads from the pan and let cool completely.
  4. 4
    Chop the breads into croutons. Spread them on a baking sheet lightly coated with coconut oil spray, then spray the croutons lightly with coconut oil as well. Evenly sprinkle on the seasonings and toss. Add a final spray of coconut oil to set the spices on the croutons.
  5. 5
    Bake the croutons in the oven overnight or for several hours during the day on the lowest setting possible. (Alternatively, bake at 350°F for 15 minutes, then turn off the oven and leave the Blendtons in the oven until they are cool and crispy.)
  6. 6
    Store the Blendtons in an airtight container until ready to use so the air does not moisten them.
Note

Recipe Notes

From page 476, Trim Healthy Mama Cookbook:

"Just leave off the croutons" - we’ve given that warning because croutons are usually the downfall of a healthy salad. They turn a slimming meal into a waist widener. Well now Blendtons are here to your rescue. We don’t have to nag you about croutons any more – phew! Put that yummy bread crunch back in your salad, Mama!. Keep some in a zippy in your purse, so you can throw them on a restaurant salad or better yet…  just eat them as a savory crunch snack (our children love them like that). These are also the perfect crunch factor on top of a bowl of chili or soup.

Note: Of course, this list of seasonings is just our suggestion and creates mild-tasting Blendtons. If you prefer more wham in each bite, simply increase amounts of seasonings or let  your imagination run wild.  For instance, try sprinkling with Rohnda's Ranch Seasoning (page 492) or the Macho Nacho Seasoning (page 492) or even Trim Bouillion Mix (page 491).

Read it online: https://trimhealthymama.com/recipe/blendtons/