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Gluten Free Fall Crostini

Updated: Nov 23, 2021

Fall Crostini with Cashew Cream, Fried Sage, Butternut Squash, and a Balsamic Glaze that just so happens to be Gluten Free. Thanks to Little Northern Bakehouse bread.

Little Northern Bakehouse products are sourced from gluten-free, non-GMO and whole-food ingredients, and feature delicious seeds and grains for a boost in nutrition. Many are also 100% plant-based and vegan, appealing to a wide-variety of diets and food preferences. Read more about their products HERE

Make sure to check the freezer section at your local natural food retailer to find Little Northern Bakehouse Products.

(Although I have received these products from Little Northern Bakehouse these are my honest opinions)


Little Northern Bakehouse Sprouted 7 Grain Bread

1 cup of raw cashews

1/4 cup of nutritional yeast

Pinch of Salt

1 tbl of Lemon Juice

1/2 tbl crushed garlic

1/4-1 cup of water

2 cups of chopped butternut squash

Balsamic Glaze

Sage Leaves

Vegetable Oil


Soak your cashews in water over night

Preheat oven to 400

Drain your cashews and place into food processor or blender

Add in your lemon juice, 1/4 cup of water and nutritonal yeast

Blend until smooth (adding more water when necessary) Consistency should be similar to peanut butter

Season with salt

Set aside until ready to use

Toss your squash with a little oil and salt

Bake in preheated oven for 20-30 minutes until roasted

Remove and set side

Heat a little oil in non stick pan over medium high heat

When oil is hot, add in your sage leaves

Fry for 1-2 minutes

Remove and drain on paper town

Wipe pan clean

Chop your bread into 4 squares

Heat non stick pan over medium high heat

Toast your bread squares on each side for 1-2 minutes

Remove and plate:

Spread your toast with your cashew spread

Top with a little roasted butternut squash

Drizzle with balsamic glaze and top with fried sage

Repeat with remaining ingredients

Serve and enjoy!


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