My mom requested “White bread” croutons as well as cornbread croutons for her stuffing so I threw this recipe together this afternoon. It turned out better than I expected.

1 1/2 cups almond flour
3/4 cup water
1/2 cup garbanzo-fava flour
1/4 cup chia seeds
1 egg
2 tsp baking powder
1/2 tsp salt

Preheat oven to 400*F. Prepare a baking sheet with parchment paper. In a medium mixing bowl, add dry ingredients and stir to combine. Add wet ingredients and stir until well mixed. Pour out onto the parchment paper and spread out with the back of a spoon. An extra piece of parchment paper can be used to smooth and even out the layer of dough. Bake for 10 minutes. Remove from the oven and slice down and across the pan with a pizza cutter or knife into crouton sized cubes. Return to the oven for another 10-15 minutes until the tops are crusty and slightly toasted. Let cool then break apart at the cuts. Store in an airtight container in the refrigerator or freezer.