Rosemary Croutons
Submitted by Sweet Adeline on July 20, 2010 - 10:22pm
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
Preparation:
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.
