So many raw food recipes have amazing intense flavours – the process of dehydrating rather than baking keeps so much flavour – these are just gorgeous. Rosemary and Garlic blend beautifully together and in these croutons you will just want to nibble on them as a snack – but they are great for adding crunch and intense flavour bursts salads too 🙂
Ingredients:…makes 1 tray…
2 cups of almonds – soaked for 4- 8 hours
2 Tbsp. olive oil
1 cup ground flaxseed
2 Tbsp. nutritional yeast
2 Tbsp. fresh rosemary
2 cloves garlic
1 cup water
1 Tsp. sea salt
juice of 1 lemon
Process all ingredients together in a food processor until you have formed a dough. You may need to add more water if a dough does not form.
Spread the mixture onto a lined dehydrator tray – I found using a second teflex sheet over the top of the dough and rolled using a rolling pin helped flatten the mixture nicely.
Mark with a knife small 1cm squares.
Place in the dehydrator at 115 degrees Fahrenheit for 4 -6 hours. Flip onto an unlined mesh tray and dehydrate a further 12 hours until crisp and crunchy.
These croutons store well in an airtight container in the cupboard – no need to refrigerate.
Giving credit where credit is due…
This lovely recipe came from therawchef.com – thanks Russell James 🙂