These bite-sized Eggless Chocolate Chip Scones are a less sweet take on classic chocolate chip cookies. With simple ingredients like butter, flour, sugar, and chocolate chips, it’s easy to see why they’re so delicious.
This quick and easy recipe takes less than 30 minutes to make, making them ideal for a snack, dessert, or a sweet addition to breakfast. I love pairing these scones with a hot cup of coffee in the morning!
Why You Will Love This Recipe
Many traditional scones call for eggs, but these tasty eggless scones are perfect for those with egg allergies. They’re so delicious that the whole family will enjoy them, whether or not they have dietary restrictions!
The Ingredients in This Easy Scone Recipe
You only need 8 simple ingredients to make these delicious scones:
Flour: I use bread flour for a chewier texture, but all-purpose flour works perfectly too.
Sugar: Cane sugar or coconut sugar adds a subtle sweetness, but white sugar is a great alternative.
Baking Powder: This is the leavening agent that helps give the scones a light, fluffy texture.
Kosher Salt: For balanced flavor.
Cold Butter: Slice the butter and pop it in the freezer to keep it cold. You can also use vegan butter if needed.
Pure Vanilla Extract: Adds a warm, sweet note that complements the chocolate. You can also try almond extract or a touch of maple syrup as alternatives.
Milk: Whether it’s 2% milk, whole milk, or plant-based milk, all work great in this recipe.
Chocolate Chips: Any dark or semi-sweet chocolate chips will do, so choose your favorite brand.
Step-By-Step Instructions
Step 1: Preheat Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Fluffy Scones Different Ways
You can easily switch up these eggless scones by swapping out the chocolate chips and creating endless flavor variations:
Fresh Fruit: Add fresh blueberries, raspberries, or chopped strawberries for a fruity twist.
Lemon Scones: Mix in fresh lemon juice, lemon zest, and top with a lemon glaze for a refreshing citrus flavor.
Plain Scones: Bake them plain, then slather the sweet scones with homemade strawberry jam or drizzle with a simple glaze for extra sweetness.
Savory Scones: Add chopped chives and cheddar cheese for a delicious savory option.
Vegan Scones: Substitute unsalted butter with vegan butter and use a non-dairy milk alternative like almond or oat milk to make the recipe fully vegan.
How To Store Leftover Scones
You can store scones at room temperature for about 1 to 2 days. To keep them fresh, place them in an airtight container or wrap them in plastic wrap.
For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months.
To reheat biscuits, pop one or all in a preheated oven at 400 degrees F with a bake time of 5 to 7 min. Enjoy!
½cupbutter, chilled and cut into 10 uniform pieces see recipe note
Wet Ingredients
¾cup2% milkwhole, or plant based milk will work as well
1tbspvanilla extract
Add-ins
½cupsemi-sweet chocolate chipsand more for topping
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter
Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients
In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips
Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones
On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve
Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Notes
Butter: 1/2 cup = 1 stick. Margarine can be subbed as a plant-based alternative. Before you start the recipe, allow the butter to chill, cut up, in the freezer for at least 5 minutes.
Simple and Easy 3 Ingredient Salad with Cucumber and Corn
This 3-ingredient Cucumber and Corn Salad is my go-to for both summer and fall.
It’s the perfect combination of sweet, crisp, and refreshing, with minimal effort required. It pairs beautifully with just about any BBQ or cookout spread, and it’s a lifesaver on those nights when I’m skipping the charcoal grill.
For an easy and delicious meal, I love serving this salad alongside hot, crispy Air fryer chicken wings. It’s light, refreshing, and provides a cool contrast to the heat of the wings!
Why I love making this Cucumber and Corn Salad
There’s nothing quite like the fresh, vibrant flavors of this salad, especially when cucumbers and corn are at their peak in the summer and fall.
It’s a favorite of mine when my garden cucumbers are thriving or when I pick up fresh ones from the farmers market. Plus, cucumbers are so easy to grow, making this dish not only tasty but rewarding too! I will make a double batch of this recipe for meal prep and delicious lunches all week long!
This 3 Ingredient Salad is Versitile
This salad has simple ingredients and is delicious on its own, but can easily be customized with some extra ingredients to fit your mood.
Vegetables: Boost the fresh flavors with additions like cherry tomatoes, green onions, or bell peppers for added crunch and color.
Cheese: Elevate the creaminess and flavor by mixing in a soft cheese like goat cheese, feta cheese, or blue cheese. Each cheese adds its own unique richness and flavor.
Pasta: Craving something more substantial? Turn this into a pasta salad by tossing in your favorite short pasta like penne, bow tie, or macaroni.
Protein: Make it a protein-packed lunch by pairing it with a classic egg salad, roasted chicken, or baked tofu is also a good choice. It’s a light yet satisfying option that complements a variety of dishes!
Easy Plant-based Protein Tip: The next time you are grocery shopping, be on the lookout for baked tofu. Baked Tofu is an easy way to add in plant-based protein to any meal. Many times the tofu is already flavored. Baked Tofu can be found in most grocery stores where ever you would find the plant-based products such as tofu and Tofurkey.
Corn: Corn on the cob is best enjoyed in-season for its sweet, juicy flavor. Growing up, I had my fair share of disappointing, flavorless corn from off-season batches my dad would bring home, so now I always wait for peak season to buy it fresh. When it’s out of season, I happily turn to canned or frozen corn, both of which are pantry staples in my kitchen.
Cucumber: Crisp and refreshing, cucumbers add the perfect crunch to balance the sweetness of the corn.
Onion: I opted for red onion in this recipe because it adds a sharp, zesty bite. If you prefer something milder, green onions or chives work well as substitutes.
Optional Ingredients:
Fresh Herbs: I used Thai basil in this version, which pairs wonderfully with the flavors of rice wine vinegar and sesame oil. However, cilantro, mint, or any other variety of basil would work beautifully.
Sesame Seeds: I often add sesame seeds for a bit of crunch, but forgot to include them in the photos for this recipe! If you’re looking for extra texture, feel free to substitute with sliced almonds, peanuts, cashews, or sunflower seeds. These add both crunch and a little extra protein to the salad, making it more filling.
A Bit of Salt: A sprinkle of salt ties everything together, enhancing all the fresh flavors.
Corn Tip: An Easy Way to Cut Corn Off the Cob
Here’s a simple and mess-free method to cut corn off the cob:
Start with two bowls, one large and one smaller.
Place the smaller bowl upside-down inside the larger bowl, so the small bowl’s bottom is elevated above the rim of the larger one.
Break the corn cob in half, and place the flat end of the cob against the surface of the upside-down small bowl.
As you slice the corn kernels off, they’ll neatly fall into the large bowl below!
This method keeps the process so easy, less messy, and oh-so-satisfying!
The Three Ingredient Salad Dressing
This dressing is better than any store-bought dressing and a perfect match for the Cucumber and Corn Salad It’s so versatile you can use it with many other salad recipes too.
The key ingredients are:
Rice Wine Vinegar: You can also substitute apple cider vinegar or lime juice for a different flavor twist.
Honey: Adds a touch of sweetness to balance the acidity.
Extra-Virgin Olive Oil
Sesame Oil: Brings a rich, nutty flavor.
Soy Sauce: For less sodium, use reduced-sodium soy sauce.
Black Pepper
I especially love this dressing on cucumbers because it gives a nod to Chinese cucumber salad with its tangy and slightly sweet notes. The honey and corn bring a natural sweetness, which pairs beautifully as a side to spicy dishes and is a sweet and spicy combination I can’t get enough of.
Try A Different Dressing!
Another dressing I enjoy for a corn, cucumber, and onion salad is myBasil Balsamic Dressing made with balsamic vinegar.
Option to make it with red wine vinegar. This dressing made with simple ingredients but packs big flavor, with little bits of basil throughout. For extra tang and creaminess, you can add Dijon mustard, which also acts as an emulsifier to bring the dressing together.
Step By Step Instructions
Step 1: Prepare the Corn
If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.
Step 2: Make the Dressing
In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.
Step 4: Optional Add-ins and Serve
Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.
Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.
FAQ (Ask A Dietitian!)
What are the 5 basic parts of salad?
The five basic parts of a salad are the base (usually leafy greens), the body (main ingredients like vegetables, fruits, or proteins), the dressing, garnishes (such as nuts, seeds, or cheese), and a topping (like croutons or crispy elements).
What makes salad taste better?
To make a salad taste better, focus on balancing flavors (sweet, salty, tangy) and adding texture through crunchy or creamy components.
Like this 3 ingredient salad? You might also like some of these other summer salads.
This 3 Ingredient Salad with Cucumber and Corn is great for hot summer days and pairs well with spicy grilling foods. Bring this to your next potluck and it will not disapoint.
If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.
Step 2: Make the Dressing
In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.
Step 4: Optional Add-ins and Serve
Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.
Notes
To make vegan: Omit honey and use vegan sweetener insteadCucumbers: English cucumbers also work well in this recipe.Basil: Thai Basil is optional, other herbs you could use in this dish include cilantro, sweet basil, or mint.
Learn how to make rhubarb jam! Rhubarb might not be on your regular shopping list, but it’s a springtime gem!
Raw rhubarb has a crunchy texture, similar to celery, but with an intense, lip-puckering tartness. The magic happens when you cook it down, rhubarb softens, and that harsh tartness mellows into the perfect balance of sweet and tangy.
Why You Will Love This Recipe
If you’re like me, finding rhubarb jam in the grocery store is nearly impossible. That leaves farmers markets or, better yet, making your jam right in your kitchen! Luckily, making Homemade rhubarb jam is easy and a great way to use spring rhubarb!
This is a small batch recipe and maybe the easiest way to make the perfect jam. No need for added pectin, knowledge of canning, or special equipment such as a canning pot, jar lifter, or special canning jars either.
Just a few simple ingredients and a medium saucepan!
Rhubarb’s Versatility
Rhubarb is incredibly versatile, and beyond jam, it shines in a variety of dishes. You can cook it into desserts, whip up a honey-sweetened rhubarb compote, or even sauté it to serve alongside roast chicken, pork, or tofu. I love turning rhubarb into a compote that’s perfect for keeping in the fridge or freezer. One of my favorite ways to use it is in a oney Rhubarb Yogurt Parfait.
Just 3 Ingredients for This Homemade Rhubarb Jam
You won’t believe how easy and delicious this recipe is, with just 3 simple ingredients!
Fresh Rhubarb: Look for crisp, firm stalks that are tender when you slice them. The chopped rhubarb will bring that signature tart flavor and a perfect texture when cooked down.
Honey: I love using liquid honey like clover, orange blossom, or sage for a natural sweetness. You can also swap it for white sugar—adjust the amount based on your desired sweetness.
Lemon Juice: One lemon does double duty here! You’ll use both the juice and zest to brighten up the flavors and balance the tartness.
Optional Add-Ins:
Strawberries: Add them for a delicious strawberry rhubarb jam.
Orange Juice & Zest: For a citrusy twist, use fresh orange juice and zest.
Red Pepper Flakes: If you’re craving a little heat, sprinkle in red pepper flakes for a spicy rhubarb jam.
How to Make This Easy Rhubarb Jam Recipe
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.
How to Use Rhubarb Sauce and Jam
Rhubarb jam is not only delicious but also incredibly versatile! Here are a few creative ways to incorporate it into your meals and snacks:
Spread on Toast: A classic, simple way to enjoy rhubarb jam for breakfast.
Fancy PB&Js: Upgrade your peanut butter and jelly sandwiches with a layer of rhubarb jam for a sweet and tart twist.
Turkey and Cheese Sandwich: Add a spoonful of jam to a turkey and cheese sandwich for a surprising pop of flavor.
Yogurt Parfaits: Layer it into yogurt parfaits with granola for a fruity, tangy touch.
Over Ice Cream: Drizzle over vanilla or strawberry ice cream for a homemade strawberry rhubarb sundae!
Baked Goods: Bake it into muffins, scones, or cakes for a fruity burst in every bite.
In Smoothies: Blend a spoonful into smoothies for added sweetness and tartness.
In a Vinaigrette: Whisk it into a vinaigrette and drizzle over springtime greens or a hearty grain bowl.
Storing Rhubarb Jam
This recipe can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. Yes, you can freeze jars of jam—this is called freezer jam! It’s a fantastic option if you’re not quite ready to tackle traditional canning but still want to preserve your jam for longer.
I like to store my jam in half-pint jars with straight sides and a wide mouth. These are freezer-safe, making them perfect for batches of rhubarb jam that I can enjoy year-round!
Canning Rhubarb Jam
This year marks my first attempt at growing my rhubarb, and while I’m new to gardening, I’m also just beginning to explore the art of canning. I haven’t done much canning yet, but it’s a skill I’m excited to master!
If you’re ready to try canning, here’s some helpful information on how to use this recipe. Rhubarb jam is a great gift!
Rhubarb
What is Rhubarb and how does it taste?
Rhubarb is an early spring vegetable, but it’s often treated like a fruit in the kitchen. The vibrant pinkish-red stalks are the edible part of this hardy perennial plant, and the redder the stalk, the sweeter the flavor. Rhubarb has a tart, almost lemony sourness, which is why it’s often cooked with sugar to balance out its sharpness. It’s commonly paired with strawberries in desserts, making a perfect sweet-tart combination.
How to Cook with it
Rhubarb can be used in both sweet and savory dishes. Here are some ideas:
Savory Dishes: Slice it up and incorporate it into savory recipes like a chard stir-fry, or roast it alongside chicken for a unique flavor contrast.
Sweet Creations: Cook rhubarb down into a compote and use it in smoothies, yogurt parfaits, or even a Lemon Rhubarb Vinaigrette for a tangy salad dressing. The possibilities are endless!
Tip: Sometimes you’ll find rhubarb with green stalks—don’t worry, they’re completely edible
How to Store Rhubarb Stalks
Refrigerator: Wrap the stalks in a reusable produce bag, oraluminum foil, or store them in a covered container. Keep them in the crisper drawer of your fridge for 2-3 weeks.
Freezer: For long-term storage, slice the stalks into 1 to 2-inch pieces. Spread them in a single layer on a baking sheet and freeze for about 4 hours. Once frozen, transfer the pieces to a reusable freezer bag. Rhubarb can be stored in the freezer for 6 months to a year.
More Rhubarb Recipes?
Whether you are enjoying this recipe simply with some buttered toast or whisked into a vinaigrette and drizzled over an elegant mixed greens and herbs salad, your tastebuds will be singing its spring!
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Easy Honey Rhubarb Jam
Sarah Harper MS, RD, LDN
Make this Easy Honey Rhubarb Jam and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
2tbsplemon juiceor the juice of 1 lemon - optional
Instructions
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.
I love this Chicken Salad recipe, it is better than a Panera bread copycat recipe because I make it how I like. It has all my favorite parts of a chicken salad. t’s got all the best parts of a chicken salad: crunchy veggies, nuts, sweet fruit, and super flavorful chicken. Plus, I can switch up the ingredients, it’s cheaper, and there are always leftovers.
You can chop or shred the chicken, but I like using the food processor to get it just right.
Jacob and I love to make this easy recipe on the weekends. We use leftover chicken to munch on as a snack with crackers or slapped between two slices of bread for a perfect lunch during the work week. I’ll even eat this scooped overtop romaine lettuce or other fresh greens as one of my favorite light lunches.
Apple Pecan Chicken Salad Ingredient List
Chicken: For the base of this chicken salad, I go with chicken breast, but you can totally use thighs if you prefer dark meat. Rotisserie chicken works too! If you’re into vegan versions, tofu, soy curls, or even chickpeas are great subs. I’ve had some incredible vegan “chicken” salads!
After Thanksgiving, I’ll use leftover roasted chicken or turkey, I love making this with shredded turkey, stuffing it into rolls with cranberry sauce for the ultimate leftover sandwich.
Fruit: Panera uses red grapes, but I’m all about apples. They’re crunchy, sweet, and pack more fiber. Plus, they’re perfect with the mayo, yogurt, and lemony dressing for that sweet-savory balance. I also throw in dried cranberries for that chewy sweetness.
Nut: Instead of sliced almonds, I go for toasted pecans—they’re buttery, crunchy, and so good, especially in the fall and winter with leftover turkey or chicken.
Vegetables: I use celery, green onions, and daikon radish for a little something different. You can also throw in red onion, bell pepper, or dill pickle.
Herbs: I’m big on herbs! I like dried celery seed, tarragon, thyme, and marjoram—some of the same herbs you find in Herbs de Provence.
Creamy Dressing Ingredients
For a dressing that’s better than anything you’ll find at the grocery store, mix up Greek yogurt, mayo, salt, and black pepper. You can also kick it up a notch by adding onion powder, garlic powder, sour cream, or red pepper flakes for extra flavor!
How to Make Chicken Salad
Step 1: Prepare The Chicken
If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.
Step 2: Mix The Salad Ingredients
In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.
Step 3: Make The Dressing
In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your taste
Stir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.
Step 4: Combine, Chill, and Serve
Pour the dressing over the chicken salad mixture and toss until everything is well-coated.
Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.
How to Serve
Some ways to serve this yummy dish.
In Lettuce or Endive Cups: Spoon the chicken salad into crisp lettuce leaves or endive cups for a light, refreshing bite.
As a Sandwich: Load it between two slices of your favorite bread or stuff it into a croissant for a hearty, satisfying sandwich.
With Crackers on a Charcuterie Board: Serve it as a dip with crackers on a charcuterie board alongside cheeses, meats, and other nibbles.
Right Out of a Bowl: If you can’t wait, just grab a spoon and enjoy it straight from the bowl!
How to Store
To store this delicious chicken salad, simply transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for 3-5 days, making it perfect for easy meals throughout the week!
This Recipe is Versatile
Chicken salad is incredibly versatile, and you can easily switch things up to create new flavor experiences! By keeping the chicken base the same and changing the add-ins or dressing, you can take it in any direction you like.
Here are a few examples:
Below are a few examples of some other chicken salad recipes
Thai Inspired: For a Thai-inspired chicken salad think about all the yummy Thai flavors that go with chicken. Incorporate peanuts, sesame seeds, shredded carrots, celery, cucumber, broccoli, lime, peanut butter, pineapples, garlic, and cilantro.
Southern Inspired: For a Southern Inspired Chicken Salad you can take on so many Southern flavors. You could go with a Louisiana Style with Cajun seasonings or a classic Carolina Style Chicken Salad. For a Carolina version, think mayo, hard-boiled eggs, relish, and maybe a touch of apple cider vinegar and honey for that sweet tangy balance.
Caesar Inspired: In this variation think Caesar salad but in a Chicken Salad!
I like to make Caesar dressing from scratch and use that as my dressing. You can add shredded kale, hearts of palm, Parmesan cheese, or go with a more traditional mix of onion, celery, apples, and crunchy radishes for added texture.
More Flexitarian recipes like these from The Addy Bean
If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.
Step 2: Mix The Salad Ingredients
In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.
Step 3: Make The Dressing
In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your tasteStir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.
Step 4: Combine, Chill, and Serve
Pour the dressing over the chicken salad mixture and toss until everything is well-coated.Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.
I love making homemade croutons because it is a great way to use leftover stale bread! I usually whip up a large batch that not only pairs perfectly with salads and soups but also makes for a delicious snack on its own!
Not only are making your own croutons a crowd-pleaser, but they also come together in under 30 minutes—perfect for impressing family or guests. Join me on this crouton-making journey as I walk you through the ingredients, step-by-step instructions, tips for storing your vegan croutons, and some nutrition insights about one of my favorite oils for cooking and baking.
Why You’ll Love This Recipe
This homemade vegan crouton recipe is incredibly simple and much better than store-bought croutons.
Not only does it work perfectly with day-old bread or leftover sandwich bread, but it’s also versatile enough to use with any type of bread such as white bread, french bread, sourdough bread, or even gluten-free bread to make delicious gluten-free croutons. Plus, it’s a great way to reduce food waste.
These crispy, flavorful croutons are a versatile addition to various dishes. Toss them on creamy soups like butternut squash soup, elevate a vegan Caesar salad, or serve them as a crunchy side on a charcuterie board.
Ingredients for Vegan Croutons
This recipe comes together with just a few simple ingredients.
Bread (Day-old works): Use a loaf from your local bakery, leftover buns from a cookout, or cornbread from your last chili cookoff. I used a loaf from a local Hood River Bakery, Pine Street Bakery.
Oil: Go for Extra virgin olive oil, avocado oil, refined coconut oil, or any other oil with a smoke point above 350 degrees F.
Seasonings: I kept things super simple this time around; only salt and black pepper. However, you can add Italian herbs, onion powder, garlic salt, or any other dried seasonings calling to your creativity.
Optional: Nutritional Yeast for a cheesy flavor and a bump of vegan protein
How to Make Homemade Vegan Croutons
Step 1: Prep Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Prepare Bread
Slice bread into bite-sized pieces. Add bread cubes to a large bowl.
Step 3: Season and Coat
In a small bowl, whisk together the olive oil, salt, and pepper. For extra cheesy flavor, add nutritional yeast. For more garlic and herb Italianflavor add your favorite Italian seasoning such as garlic powder, oregano, basil, or thyme.
Pour the seasoned oil mixture over the bread pieces and toss until the bread is evenly coated.
Step 4: Bake
Spread coated bread cubes in a single layer evenly over a parchment paper-lined large baking sheet.
In a pre-heated oven (350 degrees F), bake croutons for 30min until a toasty golden brown color. Give the croutons a flip and stir with a spatula every 10 minutes or so.
Step 5: Cool and Store
Let the croutons cool for 5-10 minutes. Store in an airtight container for up to a week, or freeze for longer storage.
How to Use Your Homemade Croutons
Croutons are far more versatile than just topping salads. Here are some of my favorite creative ways to enjoy them:
Soup Topper: Add a handful to your favorite soup such as creamy tomato, or Pumpkin Chestnut Soup for a satisfying crunch.
A Salad Ingredients: Crunchy croutons are the perfect topping to a delicious salad like Caesar salad for the perfect crunch.
Crunchy Snack: Croutons make a fantastic snack—especially when you add a sprinkle of nutritional yeast or vegan cheese!
Scrambled Eggs Boost: Stir croutons into scrambled eggs for a texture upgrade—like toast but with more flavor.
Half-Baked in Panzanella: Cut the cooking time in half and toss your lightly baked croutons into a fresh Panzanella salad for a chewy-crunchy bite.
Stuffing Upgrade: Use your homemade croutons for your next Thanksgiving stuffing for added flavor and texture.
Casserole Crunch: Sprinkle croutons on top of casseroles or mac and cheese before baking for a crispy, golden topping.
With these ideas, your homemade croutons will become a pantry staple for elevating everyday dishes!
Storing Homemade Croutons
To keep your croutons fresh and crunchy, here are two easy storage methods:
Room Temperature: Store leftover croutons in an airtight container at room temperature, and they’ll stay fresh for 5 to 7 days.
Freezing (My Favorite Method): For longer storage, freeze your croutons in a gallon-sized zip-top bag. Frozen croutons will stay fresh for up to 6 months, and you can toss them directly onto soups or casseroles straight from the freezer—they’ll crisp right up!
Both methods ensure you always have delicious homemade croutons on hand, ready to add crunch to your favorite dishes.
Using Frozen Croutons
When you’re ready to use your frozen croutons, remove them from the freezer and let them thaw at room temperature for about 10 minutes.
They’ll regain their crispy texture, perfect for soups, salads, or snacking. If you want them extra crisp, pop them in a preheated oven at 350°F (175°C) for a few minutes, and they’ll be as good as freshly baked!
Avocado Oil in Cooking and Baking
Avocado oil is a heart-healthy option, rich in oleic acid, a beneficial unsaturated fat. Its standout feature is its ability to handle high heat, making it ideal for roasting, grilling, sautéing, and frying.
Refined avocado oil has an impressive smoke point of 500°F, meaning it remains stable at temperatures that would cause other oils, like olive or sesame, to break down. This makes avocado oil one of the safest choices for high-heat cooking.
The American Heart Association emphasizes the health benefits of incorporating avocados into your diet, and avocado oil is a great way to enjoy those benefits in your everyday cooking.
More on Healthy Oils
While avocado oil is sometimes considered a specialty oil due to its higher price and availability, there are other excellent high-heat oils to consider. Canola, safflower, sunflower, and peanut oils all have smoke points of 450°F or higher, making them perfect for frying, stir-frying, and broiling.
These oils are more budget-friendly and easier to find in most grocery stores, offering great alternatives for high-heat cooking without compromising on health benefits.
Like This Recipe?
If you enjoyed making these croutons, here are a few more recipes you may love:
Roasted Eggplant Salad: A savory, smoky eggplant dish paired with crisp vegetables and a tangy dressing—perfect for a hearty side or a light main course.
Strawberry Spinach Salad: A refreshing, nutrient-packed salad with sweet strawberries, crunchy nuts, and a zesty vinaigrette for a perfect balance of flavors.
Salad or soup is ready for consumption, those croutons will be ready to go!
Homemade Vegan Croutons Recipe
Make crunchy homemade vegan croutons that go with just about anything in under an hour!
1/4cupextra virgin olive oiluse 1/4 to 1/3 cup depending on loaf size
1/2tspKosher salt
1/4tspblack pepper
Instructions
Step 1: Prep Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Prepare Bread
Slice bread into bite-sized pieces. Add bread cubes to a large bowl.
Step 3: Season and Coat
In a small bowl, whisk together the olive oil, salt, and pepper. For extra cheesy flavor, add nutritional yeast. For more garlic and herb Italian flavor add your favorite Italian seasoning such as garlic powder, oregano, basil, or thyme. Pour the seasoned oil mixture over the bread pieces and toss until the bread is evenly coated.
Step 4: Bake
Spread coated bread cubes in a single layer evenly over a parchment paper-lined large baking sheet.In a pre-heated oven (350 degrees F), bake croutons for 30min until a toasty golden brown color. Give the croutons a flip and stir with a spatula every 10 minutes or so.
Step 5: Cool and Store
Let the croutons cool for 5-10 minutes. Store in an airtight container for up to a week, or freeze for longer storage.
This vegetable quinoa bowl, packed with fresh ingredients like blueberries, tomatoes, and a zesty lemon Dijon dressing, is the perfect balance of flavor and health. The combination of sweet and savory ingredients makes it a refreshing and satisfying option for any meal.
Why I Love This Recipe
Here are three reasons why you’ll love this recipe:
Light and Refreshing: This dish is light and invigorating, making it a perfect choice for a revitalizing meal that leaves you feeling satisfied without being overly full.
Nutrient-Dense: Packed with fresh vegetables, fruits, and whole grains, this bowl is brimming with essential nutrients, making it a nourishing choice for any meal.
Ideal for Meal Prep: Easily prepare a large batch at the beginning of the week for convenient, healthy lunches or quick dinners. You can also boost its heartiness by adding proteins like soy curls, roasted chicken, or baked fish.
Ingredients in Vegetable Quinoa Recipe with Blueberries
Here’s a closer look at the key ingredients that make this dish so vibrant and delicious:
Blueberry: Blueberries are in peak season during the summertime, making them a perfect addition to this dish.
Quinoa: Quinoa can be cooked in vegetable or chicken broth for extra flavor. I typically use white quinoa because it highlights the vibrant colors of the veggies. Fun fact: quinoa is a complete protein, containing all nine essential amino acids.
Tomato: Any variety of tomato works wonderfully in this recipe, or mix different types to add a range of colors and flavors.
Cucumber: You can choose to de-seed the cucumber or leave the seeds in. For a crunchier texture, I prefer to remove the seeds.
Green Onion: I use green onions in this recipe to maintain a mild onion flavor that complements the sweet-tart blueberries. Chives are also a great option for a more delicate flavor.
Fresh Herbs: Fresh parsley is my choice for adding a burst of herbal freshness, giving the dish tabbouleh vibes.
The Simple Tabbouleh Dressing For This Veggie Quinoa Salad
This salad dressing is incredibly simple, and that’s part of its charm! I love making lemon vinaigrette for all sorts of summertime salads because it adds a vibrant, zesty flavor that complements fresh, seasonal produce perfectly.
Olive Oil: Use a high-quality olive oil for the best flavor. If you only have extra virgin olive oil, that’s perfectly fine too. Alternatively, avocado oil is another excellent choice for this dressing.
Lemon: Freshly squeezed lemon juice is key to this dressing. I always keep a few lemons on hand, either on the counter or in the fridge, for dressings, a lemon fizz, or to add a splash of flavor to dishes like pesto to prevent oxidation and browning.
Dijon Mustard: Adds a tangy depth of flavor and helps emulsify the dressing, creating a smooth and well-blended mixture.
Honey: Provides a touch of sweetness to balance the acidity and tang.
Kosher Salt and Black Pepper: Season to taste
Step-By-Step Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Pairings For Vegetable Quinoa Bowl
Enjoy this dish as a complete meal by adding your favorite protein on top, or serve it as a flavorful side at a potluck or party. It pairs well with a variety of foods—try it as part of a meze platter with hummus and falafel, or serve it alongside grilled seafood for a light, refreshing side.Enjoy this dish as a complete meal with some additional protein right over top or as a side dish to a potluck or party. Try it along side Grilled Shrimp with a Lemon Garlic Butter Sauce, or Air Fryer Chicken Wings.
Variations
You can easily customize this recipe by adding or omitting ingredients to make it your own.
Veggies: Include roasted vegetables such as butternut squash, sweet potatoes, red onion, broccoli florets, or red bell pepper for extra flavor and nutrition.
Nuts/Seeds: Add some crunch with pine nuts, almonds, walnuts, sunflower seeds, or pumpkin seeds.
Cheese: Mix in some goat cheese, feta cheese, or mozzarella for a creamy texture.
Whole Grains: Swap the quinoa for other whole grains like farro, amaranth, or brown rice if you prefer.
More Flavors: Enhance the salad dressing by adding garlic powder, lemon zest, a splash of vinegar, or a pinch of red pepper for an extra kick.
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American
Servings 4servings
Calories 313kcal
Equipment
1 large bowl
1 rubber spatula
1 Mason Jar with lid
1 measuring utensils
Ingredients
Quinoa Blueberry Tabbouleh Salad
1cupdried quinoa
1¾vegetable broth
1cup blueberries
1cupdiced tomato
1cucumber, seeded and diced
2green onions, thinly sliced
½cupfresh parsley
Dressing
3tbspolive oil
2tbspfresh lemon juice
1tbsphoney
1tspDijon mustard
kosher salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Notes
For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.
