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Italian Seasoned Croutons – using almond pulp (raw, vegan, gluten-free)

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The base of these crackers are made from almond pulp, which is the by-product from making almond milk.  You can do a lot with this stuff so never throw it away after making almond milk, or any nut milk actually.  I never really knew how much I had missed the flavor and texture of a crouton until one accidentally found its way into a salad that I ordered at the restaurant.  It has been years since I last had gluten, so this recipe is a real treat! Be warned,  once they are done, get them into a container and lock them…

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