Sundried Tomato Salad Croutons

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Whenever I make raw bread, I noticed that about half of it gets torn up and thrown in salads, so I made a recipe especially for that!

These croutons will make even a simple salad exciting.  They add to the ‘mouthfeel’ by giving such as satisfying crunch, but they can also be dehydrated to just the right crispiness for you.  When I tear up the bread recipe to use in salads, it’s fairly soft.  But for this recipe, I made them crispy.

Yes, you can make these in an oven on a low heat.  They won’t be ‘as raw’ but they’ll still be great.  I made a video on how to use a dehydrator instead of an oven here.

Make yourself a batch of these every couple of weeks and they’ll be the gift that keeps on giving.


Sundried Tomato Salad Croutons
  • 3 tablespoons olive oil
  • 1 cups sun-dried tomatoes, roughly chopped
  • 2 cups sprouted buckwheat
  • 1 1/2 cups soaked almonds
  • 2 medium peeled courgette (zucchini), roughly chopped
  • 1 apple, cored and roughly chopped
  • 2 tablespoons lemon juice
  • 1/4 cup basil leaves
  • 1 tablespoon rosemary, destalked
  • 1 large onion
  • 2 cloves garlic
  • 1/2 cup flax meal
  • 1 teaspoon salt
  1. Soak the sundried tomatoes for around 30 minutes until they’re soft. Save the water for later.
  2. Combine all the ingredients (apart from the sundried tomato soak water) in a large bowl and mix by hand. The reason you’re doing this is because you’ll be processing them in two batches, as the food processor won’t be big enough for one batch.
  3. So in a food processor, grind half of the mixture, adding a little of the sundried soak water to get it to mix into a batter. Repeat with the second half of the mixture and combine both back into the bowl, mixing well by hand.
  4. Divide the mixture between two square dehydrator trays and spread evenly, to about 5mm (0.2 inches) or slightly thicker if you prefer.
  5. Dehydrate for 4 hours at 115 degrees F, then remove them from the nonstick dehydrator sheets, score them into squares, then return to the dehydrator mesh tray for around 8 hours, or until they are the desired texture.
  6. Store in a sealed container. If you dehydrated them completely dry, they can be left out of the fridge and will keep for several weeks. If they have any wetness to them at all, store in the fridge for up to a week.



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3 Comment

  1. Kasi

    Russell…thank you for this totally fabulous tasty recipe. I used sprouted dehydrated sunflower seeds along with sprouted dehydrated almonds as I did not have any buckwheat in my pantry. Such an incredibly tasty melting of flavours. I am about to make another batch so that I have them ready for my lunches at the office. I always have a very large staple stash of “activated” soaked, sprouted and dehyradated nuts of all varieties ready in the pantry as it really does save a lot of time. 🙂

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