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.
Change in eye colourClaireT - 19 hours 15 min ago
Enzymes killed in the stomach?SunSpirit - 1 day 17 hours ago
Coconut Sweetener...Any Thoughts?Pancake Organics - 2 days 6 hours ago
Armpits still stink months after detox?Rin - 3 days 1 hour ago
New Mommy and NEED Weightloss SupportRin - 3 days 1 hour ago