Italian Seasoned Croutons (using almond pulp)
This recipe is wonderful for using up any almond or nut pulp that you may have left over in the fridge or freezer. 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. I haven’t had gluten for approx. 4 years now, so this recipe is a real treat! Be warned, once they are done, get them into a container and lock them up! They are addicting to just nibble on!
- Almond pulp (nut pulp) is the left over remains from making nut milk. Click here if you are unfamiliar with making nut milks.
- In a large bowl combine all of the ingredients and 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 teflex sheet after rolling it out and using a pizza cuter or off-set spatula, create small squares.
- Dehydrate at 145 degrees for 45 mins, then reduce to 105 degrees and dehydrate until dry.
- Store in a sealed, glass container.
Yields: 1 dehydrator tray