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Italian Seasoned Croutons – using almond meal

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Italian Seasoned Croutons – using almond meal

raw gluten free Italian Seasoned Croutons - using almond meal

~ raw, vegan, gluten-free ~

I already made a wonderful recipe using the almond pulp, which is the leftover remains from making almond milk.  Because I don’t always have extra pulp on hand, I thought I would play around and see how they would turn out using almond meal.

Almond meal is ground almonds, not leftover 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 controlling 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 your 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.
    • Remove the top non-stick sheet after rolling it out and using a pizza cutter or off-set spatula, create small squares.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and dehydrate until dry.
    • Halfway through the dry time, flip the croutons over onto the mesh sheet and peel off the non-stick sheet. Continue drying. By doing this, it will speed up the dry time since the air can evenly flow around the croutons.
  5. Store in a sealed, glass container. I have found over the years that I like to store them in the freezer in an airtight container. They stay fresh, crisp, and I take out what I need.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

9 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

  4. […] receptu: Amie Sue, https://nouveauraw.com/raw-recipes/croutons-salad-toppings/italian-seasoned-croutons-using-almond-me… Uveřejněno se svolením […]

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