*Okra Croutons

I miss croutons!! This recipe might seem laughable, but it kinda works. Wink

I used cornmeal in this recipe because I found I needed a grainy-type flour or meal. Those of you who need to avoid corn products might want to try substituting ground pumpkins seeds or ground sunflower seeds or some other tolerable ground nut. Perhaps the creative cooks here will have some other ideas as well. The seasonings can be changed to suit your palate, as well. Perhaps Italian seasonings and garlic powder as a variation.


Okra Croutons

1 1/2 CUPS THINLY SLICED OKRA
3-4 TABLESPOONS FINE CORNMEAL
1/4 TEASPOON GROUND CUMIN
1/4 TEASPOON CAYENNE (A LIMIT FOOD ON THE WA DIET)
1/4 TEASPOON HERB SALT*
ORGANIC OLIVE-OIL SPRAY


Preheat the oven to 375. I cleaned and washed the sliced Okra then patting it dry, so that it was still slightly damp with moisture. This helped the mixture to stick to the croutons. Combine the cornmeal, seasonings, salt and okra in a bag. Seal and shake well to coat the slices with seasoned crumbs. Add sprinkles of water if necessary.

Spray a baking sheet with olive oil. Spread the okra slices in a single layer and spray them with olive oil. Bake until crisp and browned, spraying and stirring twice during cooking. Cooking time is about 30 minutes.

*I posted a recipe for homemade Herb Sea Salt on this forum if you don't want to use a commercial blend*

Sharon
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