Crackers

Banana Bread Flax Seed Crackers

Banana Chia Crackers

Basic Flax Cracker Recipe
Carrot Pulp Crackers

Colorful Seed Crackers
Vegan Cheese Crackers
“Cheez-Its” Recipe
Croutons
Green Juice Pulp Crackers
Hazelnut Fig Crackers with Sage & Black Pepper



Carrot Pulp Crackers

Ingredients
1/2 cup golden Flaxseeds
1 cup chopped, ripe, raw Tomato (about 2 medium)
1/2 tsp Salt or to taste
1 cup room temperature Water
1 tbsp freshly squeezed Lemon Juice
3 cups Carrot Pulp


Directions
1.Mix flaxseeds with water in a large bowl and soak until all water is absorbed, about 4 hours
2.Blend tomato, lemon juice, and salt in a blender until liquified
3.Add to mixture to bowl along with carrot pulp and flax seeds. Mix well. If too dry, add a touch of water.
4.Spoon mixture onto Paraflexx lined Excalibur Dehydrator trays and with the back of a spoon, gently press down to form and shape round crackers
5.Dehydrate at 105 degrees F for 8 to 10 hours
6.Flip crackers over, remove Paraflexx sheet, and place directly tray
7.Dehydrate until crisp (another 6 hours or so)
8.Remove and serve or store in an airtight container


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