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Onion and Dill Croutons

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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.

Ingredients: yields 9 cups croutonsRaw-onion-and-dill-croutons1

Preparation:

  1. In a large bowl combine all of the ingredients and 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 it out nice and evenly from edge to edge.  The thickness is whatever you desire.
  4. Remove the top teflex sheet after rolling it out, clean up the edges and using a pizza cuter, ruler or off-set spatula, create small squares.
  5. Dehydrate at 145 degrees (F) for 45 mins, then reduce to 105 degrees (F) and dehydrate until dry.
  6. Store in a sealed, glass container.

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So for dinner, I can have a salad with croutons or….

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better yet, croutons with a little salad!! hehe

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3 thoughts on “Onion and Dill Croutons

  1. Christine says:

    Very cool!

  2. philliphan says:

    Amazing!! Hotep

  3. […]  Autor receptu a fotografií: Amie Sue http://nouveauraw.com/raw-recipies/croutons-salad-toppings/onion-and-dill-croutons-2/ […]

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