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Italian Seasoned Croutons (using almond meal)

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Italian-Seasoned-Croutons-(using-almond-pulp)NR2I 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.



  1. 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.
  2. Place batter on the teflex sheet that comes with you dehydrator, press it out with your hands.
  3. 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.
  4. Remove the top teflex sheet after rolling it out and using a pizza cuter or off-set spatula, create small squares.
  5. Dehydrate at 145 degrees (F) for 45 mins, then reduce to 115 degrees (F) and dehydrate until dry.
  6. Store in a sealed, glass container.

Yields:  1 dehydrator tray

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8 thoughts on “Italian Seasoned Croutons (using almond meal)

  1. Christi says:

    Hi Amie Sue,
    I know you list french garden seasoning in a lot of your recipes, but is there a substitue you could suggest?
    Thank you.

    • amie-sue says:

      Hi Christi… the following makes up an “Italian spice mix”

      1 Tbsp garlic salt
      1 Tbsp onion powder
      1 Tbsp granulated sugar
      2 Tbsp dried oregano
      1 tsp ground black pepper
      1/4 tsp dried thyme
      1 tsp dried basil
      1 Tbsp dried parsley
      1/4 tsp celery salt
      2 Tbsp sea salt

  2. Robyn says:

    Good morning Amie-Sue :)

    I am confused with this recipe as you talk about almond meal but the list of ingredients says almond pulp. I understand the difference but I am wondering what you actually used in this recipe…. meal or pulp? I will be using pulp so just want to be sure the rest of the ingredients and directions reflect that.

    Thank you! I am so thankful for your site, your personality that shines through and your heart that goes into it! Bless you ♥ Robyn

  3. Alicia says:

    Thank you for your blog and recipes!
    I am on an anti-yeast diet due to candida. Do you have an advise for those of us who cannot use nutritional yeast as an ingredient? I noticed that many of your recipes call for it and I really wish I could still try them by substituting the nutritional yeast with something.
    I already realized that substituting sugar with a product called Lakanto from Body Ecology yields the same results as your recipes that call for sugar (which I can’t use either).
    Thanks for any light you can shine this way. I love your blog!

    • amie-sue says:

      Thank you Alicia. :) Nutritional yeast offers a unique “cheesy” flavor to recipes and there really isn’t much to replace it with, unless you go through a fermenting stage with some recipes such as; nut cheeses, yogurts, etc. You an omit the yeast from the recipes just be aware that it won’t taste as I intended, which isn’t a bad thing, just different. Have a great day, amie sue

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