I used to love ordering Tom Kha Gai at Thai restaurants, which is a coconut lemongrass soup with chicken in it. The theme of this month’s raw-food potluck in DC was coconuts, so I decided to see if I could make something remeniscent of the Tom Kha Gai of my memories. Lots of pleasant surprises while working with coconuts: I learned how to make my own shredded coconut and coconut butter!

This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!