Garlic Rosemary Croutons

This is another great recipe to make in bulk with almond pulp. After making almond milk store the pulp in mason jars in freezer. Then when ready, defrost and make a big batch of these. I store them in small jars and freeze until ready to use. This recipe is from marikosakata.com with very minor changes

Ingredients

2 cups almond pulp

1/4 cup ground flax seeds

1 clove garlic grated

1 teaspoon garlic powder

2 tablespoons olive oil

2 tablespoons minced rosemary

1 teaspoon nutritional yeast

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1) Blend flax seed in blender or coffee grinder until a fine powder

2) Add all ingredients except flax and mix well

3) Add flax and knead well until doughy

4) Spread on parchment paper in layer 1/2 inch thick

5) Slice through dough making 1/2 inch to 3/4 inch squares

6) Either place in dehydrator on tray at 115 degrees for about 18 hours for desired crispness or bake on a cookie sheet at 250 degrees about for 2 1/2 hours. Time may vary depending on size

7) Cool to room temperature. Store in an airtight glass container and refrigerate or freeze for later use.

Great on salads or soups. Enjoy!