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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!
Yields 8 cups