Raw Garlic Rosemary Croutons
[Vegan, Grain-Free]

To Make the Dough:

1. Make the flax meal by blending flax seeds in the blender.
2. Add all the ingredients, except the flax meal and 1 teaspoon of rosemary, into a bowl and mix well.
3. Add the flax meal and knead well with your hands until it becomes a dough.
4. Lay out some parchment paper and spread out the dough into a 1/2-inch thick square or rectangle.
5. Cut the dough into 3/4-inch by 3/4-inch bite-sized squares.

If Using a Dehydrator:

1. Line a dehydrator sheet with a mesh sheet. Lay the croutons down and dry at 115°F for about 18 hours until completely dry and crunchy.
2. Store in an airtight container and keep refrigerated.

If Using an Oven:

1. Preheat the oven to 250°F.
2. Line a baking sheet with parchment paper and lay the croutons down. Bake for about 2 and a half hours.
3. Let them cool completely.
4. Store in an airtight container and keep refrigerated.