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Herbes de Provence Croutons (raw, GF, vegan)

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Croutons are small, crisp pieces of bread that are sautéed or baked to remove moisture.  Raw croutons are small, crisp pieces that have been dehydrated to remove the moisture.  Not so different from the cooked version except perhaps healthier for the body. :)

For me, when I started eating a raw foods, the one thing that I really missed and found myself continually searching for was texture.  I made my first raw crouton recipe several years ago and it was a godsend!

Not only are croutons great on salads or in soups, but they make wonderful snacks all by their lonesome.  The key ingredient that I use in my crouton recipes is nut pulp.  Not nut flour or ground nuts, but the pulp that is left over from making nut milks.   Nut pulp offers up a light and airy texture.  If you use flours or ground nuts they will turn out dense and heavy.  They will still taste good, just a different texture.  Now, get busy and make yourself some scrumptious croutons!


Ingredients:  yields 8 cups


  1. Almond pulp (nut pulp) is the left over remains from making nut milk.  Click here if you are unfamiliar with making nut milks.
  2. In a large bowl combine the pulp, nutritional yeast, Braggs, herbs de provence and onion powder.   I used my hands to make sure it was well incorporated.
  3. Place batter on the teflex sheet that comes with you dehydrator, press it out with your hands.
  4. 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.
  5. Remove the top teflex sheet after rolling it out and using a pizza cuter or off-set spatula, create small squares.
  6. Dehydrate at 145 (F) degrees for 45 mins, then reduce to 105 (F) degrees and dehydrate until dry.
  7. Store in a sealed, glass container.



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11 thoughts on “Herbes de Provence Croutons (raw, GF, vegan)

  1. Priscilla says:

    Okay, I noticed a lot of your recipes call for almond pulp- is their either some sort of substitute or somewhere you can buy almond pulp? I haven’t jumped on the band wagon for making my own almond milk and I don’t know how you’d make enough almond milk to get the amount needed for some of the recipes. Suggestions?

    • amie-sue says:

      Good morning Priscilla,

      Many of my recipes do, specially as of late since I have been making a lot of almond pulp. You can’t purchase it anywhere. Would be nice if a person could. As far as substituting it out with another ingredient… it depends on the recipe. I have made the croutons with ground almonds before. They tasted good but the texture was more dense. Almond pulp gives great textures to recipes and in the raw world, that is something that “we” are always trying to tackle. Have a great day, amie sue

  2. kate says:

    i’m about to make these up, and curious what you think (or anyone else?) about using some carrot pulp from juicing as a substitute for some of the almond pulp. I have quite a lot frozen, and I wonder how that would work. Let me know if anyone has some clue about that…thanks…

    • amie-sue says:

      Hey Kate…caught me in the middle of a painting project :) Nice to sit to take a break. Carrot pulp should work just fine. I like to use veggie pulps in dried crackers so I think you will do A-O-K :)

  3. rhonda says:

    Hello Amie-sue, I have two questions none pertaining to this recipe.
    1. Do you have a cracker recipe close to the Ritz cracker?
    2. I have cucumber pulp left over from juicing cucumbers and although I saved the pulp I don’t know what to do with it. Can you help?

    • amie-sue says:

      Hi Rhonda… I don’t think that I have a Ritz cracker recipe on my site. I had made one years ago… let me do some digging. Cucumber pulp… hmmm, I would personally, bag it and save it… freeze it and add with other juice pulps to make a cracker with it. Have you ever done that before? amie sue

      • rhonda says:

        lol no I’m fairly new at this but I am willing to try new things. I have a large bag of carrot pulp and a large bag of cucumber pulp in the freezer. I guess I could put them together and see what I get, what do u think?

        • amie-sue says:

          Good afternoon Rhonda…

          That is how I come up with my recipes… experiment! I can’t imagine that cucumber pulp would have much flavor but adding a little might not be so bad. Let’s see if I can help devise a recipe, let me ask, are you wanting to use just veggie pulp and no nuts or nut pulp?

  4. Irena says:

    Hello, i am very impressed with web page and info.THANK YOU SO MUCH.Quick question: What kind of butter we are talking about in here:”Place batter on the teflex sheet …”

    • amie-sue says:

      Good evening Irena,

      Butter? I don’t see that I used the word butter in my directions… I am confused as to what you are asking. lol Help! So I can help you! amie sue

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