This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!
2 cup golden flax seeds, soaked in 3 cups water for 4 to 6 hours
2 cup sunflower seeds (or almonds), soaked in water for 6 to 8 hours and drained
4 carrots, chopped
.33 cup leek, chopped
1 cup red pepper, chopped
¼ cup dried or fresh rosemary
3 tablespoon garlic powder or 3 cloves fresh garlic
2 tablespoon Italian Seasonings
½ teaspoon cayenne
1½ tablespoon sea salt
freshly cracked black pepper or peppercorns to taste
Blend the soaked flax and sunflower seeds (or almonds) in a food processor (or blender). Transfer to a large mixing bowl.
Combine the carrots, leek, bell pepper, rosemary, garlic, Italian seasoning, cayenne, sea salt, and black pepper in the food processor and blend until finely minced.
Mix this with the flax/sunflower mixture in the bowl.
Spread on dehydrator sheets at about 1/2 thick, score into squares and dehydrate for 12 to 16 hours or until desired crispness. Turn over half way and break apart the croutons.
TIPS: I used a melon baller to create my crouton shapes before I dehydrated. So, they are a smallish round shape instead of square.