Add to your favorites
Found in:

Ingredients

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

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Similar Recipes

Top voted

All

Leave a Comment

The Rawtarian wants to hear from you! Let's get the conversation going! Leave a comment or review below.