Italian Seasoned Croutons – using almond meal
I already made a wonderful recipe using almond pulp, which is the left over remains from making almond milk. Because I don’t always have extra pulp on hand I thought I was play around and see how they would turn out using almond meal.
Almond meal is ground almonds, not the left over pulp. There is a difference. You can purchase almond meal these days or you can simply make it which I recommend because you will have been control over the quality of your product. In the end, I preferred using the almond pulp for the lighter texture. I just wanted you to have an option.
- In a large mixing bowl combine the almond meal, water, nutritional yeast, Braggs, Italian seasoning and onion powder, mix well. I used my hands to make sure it was well incorporated.
- Place batter on the teflex sheet that comes with you dehydrator, press it out with your hands.
- Place a second teflex sheet over the top of the batter and using a rolling-pin, roll out nice and evenly.
- The thickness is whatever you desire.
- Remove the top non-stick sheet after rolling it out and using a pizza cuter or off-set spatula, create small squares.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and dehydrate until dry.
- Half way through the dry time, flip the croutons over onto the mesh sheet and peel off the non-stick sheet. Continue drying. This will speed up the dry time since the air can evenly flow around the croutons.
- Store in a sealed, glass container. I have found over the years, that I like to store them in the freezer in an airtight container. They stay fresh, crisp, and I just take out what I need.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.