2 cups sprouted, dehydrated buckwheat
2 cups sunflower seeds, soaked for 24 hours
2 1/3 cup chopped jicama
1/3 cup chopped leek
1 cup chpped red bell pepper
1/4 cup dried rosemary
3 tbsp garlic powder or 3 cloves fresh garlic
2 tbsp italian seasoning
1/2 tsp cayenne
1 1/2 celtic salt
in a food processor, blend the soaked seeds to a pate and transfer to a bowl.
combine jicama with the leek, garlic, rosemary, bell pepper, cayenne, and sea salt in the food processor and blend until finely minced.
add the seeds and mix together thoroughly.
spread a 1/2 inch even layer of the mixture onto teflex sheets in a dehydrator.
score the dough into even squares as small as you want the croutons to be.
dehydrate at 110 F for 12 to 16 hours
remove the teflex sheet about halfway through dehydrating and break apart the croutons.
rosemary croutons will keep for about one month in a sealed container.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Newbie PageClaireT - 3 days 57 min ago
Does anyone else experience thisgesolgonheather - 4 days 3 hours ago
unsuccessful printing of ebook. Help?!The Rawtarian - 6 days 5 hours ago
Maca, friend or foe?ClaireT - 1 week 4 days ago
Is The Fish Oil Good for Health?vicky_spd15 - 1 week 4 days ago