This delicious winter dish is bursting with natural sweetness, but most of all, it’s all about texture. If you’ve been missing crunchy croutons since giving up gluten, the cinnamon raisin croutons will be a satisfying treat!
Ingredients (Serves 12)
- 1 loaf gluten-free cinnamon raisin bread, cut into 1/2 inch cubes
- 2 Tbsp. olive oil
- 5 cups peeled sweet potatoes, cut into 1/3 inch cubes
- 1 medium red onion, thinly sliced
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 cup freshly squeezed orange juice
- 2 large organic eggs
- 1 cup organic vegetable broth
- 1 tsp. organic honey
- ½ cup chopped raw walnuts or pecans
- 2 Tbsp. fresh marjoram
- 3 Tbsp. extra-virgin olive oil
- 2 medium Granny Smith apples, diced
- Parchment paper
- Olive oil, for greasing pan
- Preheat to 350°F.
- Prepare a large deep baking dish with olive oil and set aside.
- Spread cubes of bread in single layer on large baking sheet lined with parchment paper; bake for 12 minutes or until golden brown. Remove from oven; set aside to cool. Place bread cubes in a large bowl.
- Melt oil in a large skillet over medium heat. Add sweet potatoes, onion, sea salt and pepper. Sauté until onions are soft, about 7 minutes. Add orange juice and bring to boil then cook until liquid is absorbed and sweet potatoes are tender. Remove from heat and transfer sweet potato mixture to a large bowl; toss with the cooked bread cubes.
- Whisk eggs and vegetable broth in small bowl then add to the sweet potato mixture along with honey, pecans and marjoram. Gently toss to combine and transfer to the prepared deep baking dish.
- Bake for 40-45 minutes or until golden brown and warm throughout.
- Remove from the oven and serve warm.