Healthy garlic bread recipe using nourishing fats and a traditionally made loaf for the ultimate taste and digestive experience.
I view bread thusly: it is the ideal vehicle for getting loads of healthy fats into your children quickly, easily, and with no fuss!
We don’t eat a lot of bread in our home, about two loaves per week for a family of five. But, when bread is served, it is loaded with healthy fats to the point where the calories in the bread are far exceeded by the healthy fats it is topped with!
One particular fave in my home is garlic bread with dinner. I’ve found that garlic bread goes with just about any dish even those you might scratch your head about like fish. We enjoy it best as a side with bone broth soup.
Healthy Garlic Bread
When garlic bread is served with dinner, one slice per person is usually plenty as it is so filling the way I make it with about 2-3 Tbl of brain and bodybuilding traditional fats baked right in.
As a bonus, it is unlikely anyone will want dessert after eating this garlic bread due to the satiating and blood sugar steadying effect of consuming adequate amounts of healthy fats with a meal.
When fresh garlic cloves are used, this enhances the nutritional value of this side dish even further as garlic packs a powerful antioxidant punch and boosts the immune system too. To maximize these benefits, mince the garlic and let sit for 15 minutes at room temperature before baking.
My favorite bread to use as the base is a true sourdough from a small family bakery that ships fresh to your door (check them out online here). It is simply divine and every member of our family loves it. Sprouted bread is also an excellent choice.
Some children have texture issues with butter when they are young, so if this is the case in your home, solve the problem by incorporating garlic bread into your family dinners as it fits the menu.
If garlic makes the flavor too strong, you can omit it as this recipe is delicious even without the garlic topping. And, if you have any bread leftover, use it to make this recipe for bread soup (panata).
Want to learn more about healthy fats? My book Get Your Fats Straight is a straightforward and simple explanation of all the fats — which ones to eat and why and which ones to avoid and why — along with how to implement them in the diet in a cost-effective and practical manner.
Traditional Garlic Bread Recipe
This ultimate garlic bread recipe goes with just about any dish and is perfect as the side for a main meal, with soup as as a salad topper. Leftovers are easily warmed in a toaster oven for easy snacking.
- 8 slices bread sourdough or sprouted
- 1/2 cup butter preferably grassfed
- 1/2 cup extra virgin olive oil
- 8 cloves garlic minced, preferably organic
Mince the garlic and let sit on a plate for 15 minutes. This maximizes the creation of allicin, a nutritious sulfur compound.
Melt the butter on low heat on the stove in a pan.
After the butter is melted, add the olive oil and mix well. Using a basting brush, slather on the oil mixture generously onto the slices of bread until the entire cup of fat is used.
Spread one clove’s worth of minced garlic onto the each slice.
Bake at 350 F/ 177 C until crispy but not browned – about 15 minutes.
Serve immediately as a side dish or break into pieces to use as healthy croutons for salads. Refrigerate leftovers and rewarm in a toaster oven as needed.
Refrigerate leftovers and rewarm in a toaster oven as needed.
Substitute ghee for the butter if there is a dairy allergy in the home.
Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!
Thank you for your quick answer Sarah. The link you provided leads to the rustic sourdough bread (which is made of white flour according to the bakery), I assume you’re getting the whole wheat sourdough then correct?
Sarah Pope MGA
I buy the Rustic sourdough and love it. We don’t do well in our family on overly fibrous breads. I didn’t realize they had a different sourdough loaf … will have to check on that. Thanks!
The sourdough bread that you recommend is made of white flour, I was always under the impression that only whole grain is healthy. Can you please explain why you recommend this bread? Thank you ☺️
Sarah Pope MGA
The bread is actually made from unrefined whole grain flour.
It’s the healthier version of Texas Toast garlic bread 😛
I wish I could find some good sourdough bread to try this with. Can you use a bread machine to make sourdough or regular bread from wheat you grind yourself?
Just wondering if you have a good recipe for hummus?
I am trying to subscribe, but it doesn’t appear to be working… 🙁
Can we see a picture of the result?
Or would that be too dangerously mouthwatering?
Sarah, The Healthy Home Economist
Ha! I had one piece left after dinner .. not enough to make for a very good picture. 🙂
I’m curious about using olive oil on food that will be heated up. Isn’t oil heat sensitive causing it to go rancid resulting in the food being inflammatory?
Sarah, The Healthy Home Economist
Olive oil can be used for cooking .. some of its beneficial phenols are lost, but it doesn’t go rancid or produce free radicals like cooking with polyunsaturated oils. https://www.thehealthyhomeeconomist.com/cooking-with-olive-oil-yea-or-nay/
Thanks for this clarification about olive oil! I find it interesting recently, that everyone seems to think that it is bad to cook with olive oil, when the very healthy people in the Med, from Italy and Greece,, have been cooking their food in olive oil forever..Thanks for your wonderful site..so helpful!
I don’t eat any sort of bread, so when I’m craving that garlic (as I am now, thanks to your post!) I steam some artichokes and dip the leaves in garlic butter. MMMMMMMMMMMMMMM!!! I could eat that every day!