Raw Vegan Garlic Rosemary Croutons
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: about 90 croutons
  • 2 cups almond pulp (left over from making 6 cups of almond milk made with 2 cups of almonds)
  • ¼ cup flax meal (made by blending ¼ cup of flaxseeds)
  • 1 clove of garlic grated
  • 1 teaspoon garlic powder
  • 2 Tablespoons garlic olive oil
  • 1 Tablespoon + 2 teaspoon minced rosemary
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt
  • Black pepper to taste
  1. Make the flax meal by blending up the flax seeds in a blender until it becomes a fine powder.
  2. Add all the ingredients, except for the flax meal and 1 teaspoon of minced rosemary, into a bowl and mix well.
  3. Add in the flax meal and knead well with your hands until it forms a dough.
  4. Lay down a parchment paper and spread out the dough into a ½" thick square or rectangle.
  5. Cut the dough into ¾" x ¾" bite sized squares to closely resemble croutons.
If you are using a dehydrator:
  1. Line a dehydrator tray with a mesh sheet. Lay the croutons down and dry at 115℉(46℃) for about 18 hours until completely dry and crunchy.
  2. Store in an airtight container and keep refrigerated.
If you are using an oven:
  1. Preheat the oven at 250℉ (175℃).
  2. Line a cookie sheet with parchment paper and lay the croutons down. Bake for about 2 and a half hours.
  3. Let them cool completely. Store in an airtight container and keep refrigerated.
Keeps for 2 weeks.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-garlic-rosemary-croutons/