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Italian Seasoned Croutons (using almond pulp)

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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!



  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 all of the ingredients and mix well.  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 degrees for 45 mins, then reduce to 105 degrees and dehydrate until dry.
  7. Store in a sealed, glass container.

Yields:  1 dehydrator tray

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6 thoughts on “Italian Seasoned Croutons (using almond pulp)

  1. Naomi says:

    I love the way you use pulp from milk and juice making. When I make almond milk I often dehydrate the pulp for later use. Is the recipe here using fresh (moist) or dehydrated pulp? Thanks a bunch for all the savory munchables recipes! That’s what I miss the most.

    • amie-sue says:

      Hi Naomi,

      The Lemon Poppyseed cake uses wet nut pulp…most of raw bread recipes it as well. You can use it in cookies or even make savory spreads with it. I wish I had a freezer full of nut pulp because I have so many recipes that I want to try with it but I can’t drink or use enough nut milks to get that by-product. :) Have a wonderful holiday season. amie sue

  2. Naomi says:

    Amie Sue, I’m sorry but I am still not clear on whether or not I should use my dehydrated pulp for these croutons? If fresh pulp is required i will need to plan ahead, or just save it in the freezer after a milk session. I find the planning ahead is so important with making raw recipes. I hope with more practice it will become second nature. Practicing and being patient. All the best! Naomi

    • amie-sue says:

      Sorry for the confusion Naomi, use it wet in this recipe. It will add nice texture, more on the fluffy side of things. We are all learning daily! :) Merry Christmas, amie sue

  3. Naomi says:

    Hi Amie Sue,
    I’m making a lot of almond milk in the morning so will use the pulp for these croutons. I’m really looking forward to having something toast like to add to my salads. Do you recall how long it takes to dehydrate to get a crouton texture? How will I know when they are ready? Will they have a snap or be more sturdy? And am I imagining things or is there a golden toasted color to the surface? I ‘ve never gotten that when dehydrating.
    All the best,

    • amie-sue says:

      Oh I am jealous at your stock of pulp! hehe I LOVE these croutons…. so lets see…

      Q ~ Do you recall how long it takes to dehydrate to get a crouton texture?
      A ~ It takes about 10 hours, give or take. It will depend on thick you spread the mix and how much moisture was left in your nut pulp.

      Q ~ How will I know when they are ready?
      A ~ You will know by testing it…. your batter will be scored during the drying process. SO, you will be able to snap off a section nice and clean when dry enough. Start
      testing it at 6 hours. You want it to feel like a cracker. It shouldn’t be bendable.

      Q ~ Will they have a snap or be more sturdy?
      A ~ They will be very sturdy and crunchy! :)

      Q ~ And am I imagining things or is there a golden toasted color to the surface? I ‘ve never gotten that when dehydrating.
      A ~ Your imagining things! haha Ok just teasing. :) They are sort of tan colored over-all.

      Yum, now I will be dreaming of these tonight. I guess there are worse things to dream about. haha Night Naomi!

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