I just love making croutons… creating all those itty-bitty squares is just way to much fun for me. By using almond pulp, these croutons come out very light, fluffy and crisp. Perfect addition to any salad!
Or if you are anything like us, you find yourself curled up on the couch, popping one right after the other into your mouth.
Before you know it, you are looking down into the empty jar and asking, “Who ate all the croutons!??” One neat thing is that during the drying process is that the top darkens but the insides don’t… so in the end, they look just like they have been baked. Just a fine side-effect. hehe
You could use different nut pulps instead of just almond. I have tried making them with ground almonds instead of the pulp and they were very dense. Dense isn’t bad though, but in the end, I like the texture of the pulp ones best.
Oh, gosh… I didn’t even take the time to explain what almond pulp for those of you who are knew to it. It is a by-product after you make almond. Water and almonds are blended together to create a nut milk, then strained through a mesh bag.
The liquid is the milk and the stuff left inside of the bag… well that’s almond pulp. :) It’s pretty cool stuff to use in raw bread and cracker recipes too. Never toss the stuff! Well, I hope you enjoy this simple recipe. Many blessings, amie sue