Recipe Directions

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.

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