Vegetable and Seed Crackers
Crackers made from the pulp left over after juicing carrots, celery and radishes, bound with flaxseed, sunflower and pumpkin seeds and soaked chia, then dehydrated until crisp.
Ingredients
- 5 carrot, peeled and coarsely chopped
- 4 stalk celery, coarsely chopped
- 1 cup radishes, chopped
- 2 tablespoon milled flaxseed
- 1 tablespoon flaxseed, whole golden
- 3 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 1¼ teaspoon sea salt
- 1½ teaspoon black pepper
- 1 tablespoon chia seeds, soaked in 3 tablespoons water for 1 hour
Method
- You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
- Juice the carrots, celery stalks, and radishes, and save the juice to drink. Remove the pulp from the juicer and put it into a mixing bowl. You should have about 1 1/2 mugfuls of pulp.
- Stir the rest of the ingredients into the mixing bowl, including the soaked seeds and their water. Combine thoroughly, adding a little water if the mix seems dry or doesn't stick together well.
- Spread the mixture thinly and evenly on a dehydrator tray lined with a nonstick sheet. (If using the oven, use a nonstick oven pan.) Dehydrate on low (115°F) for 4 hours. Turn the mixture over, score it into 16 crackers, and dehydrate on low for an additional 4 hours, or until the crackers are crisped to your preference.
- Let the crackers cool, then break along the knife scores. Store the crackers in an airtight container.
Notes
This is a use for juicing pulp rather than a recipe you shop for. With no juicer, pulse the vegetables in a processor and squeeze the juice out by hand, or press the mixture in a strainer.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.