Croutons made from flatbread are another flat pack meal wonder – low in volume and impossible to squash in the confines of a small craft.
Croutons taste best fresh from the pan, can be made using traditional risen bread, pita or wraps and are an excellent way of using up leftover camp bread to make a topping to a soup or a salads.
If the croutons are for a salad, sunflower seeds, pine nuts and quartered hard boiled eggs can be added which are all good for slow release energy when paddling.
However, it is the flatbread version which is the kayaker’s favourite due to their low volume – containing less air they last a great deal longer on expedition with the added benefit of the reduced space required when packing the boat.
The following flatbread crouton recipe is for four people.
– 3 slices of pitta
– 2 cloves garlic, minced
– 2 tsp olive oil
– ½ tsp sage
– ½ tsp salt
– ½ tsp pepper
- Slice pitta into small cubes
- Heat oil in pan
- Add garlic and chopped pitta to the hot oil and stir, keep turning the cubes
- Add sage, salt and pepper during last minute