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

Method:

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.

Ally x

Giving credit where credit is due…

This lovely recipe came from therawchef.com – thanks Russell James 🙂