Too often do we discard things that we interpret as “waste” items. This recipe is all about zero food waste, which is a trending movement in the culinary world. No part of the food or plant gets left behind!
For people who juice, the most common thing that they throw away is the leftover pulp. This recipe embraces that pulp, but you definitely have to juice in order to obtain it. We hope you like carrot juice because you’ll need three cups of carrot pulp for this recipe.
Once you have the pulp, all you need to do is procure the rest of the ingredients. You’ll be crunching on raw vegan dehydrated crackers in no time! And the best part is that you can feel good about not wasting food.
- Prep Time: 10m
- Cook Time: 12h
- Total Time: 12h 10m
- 3 c carrot pulp
- 3/4 c filtered water
- 1/2 c ground flax seeds
- 1 organic Roma tomato, chopped
- 1 tbsp. organic lemon juice
- 1/2 c chia seeds
- 1/2 c sesame seeds
- Add all of the ingredients (except the chia seeds and sesame seeds) to a high-speed blender or food processor and blend until you get a thick, paste-like consistency.
- Spoon the mixture into a medium-sized mixing bowl and fold in the chia seeds and sesame seeds.
- Spread the cracker mixture onto a dehydrator tray with Paraflexx lining. Make sure that the layer of cracker mixture is not too thick. If it is too thick, spread it across multiple dehydrator sheets.
- Dehydrate the cracker mixture at 105º F for 10-12 hours. Remove them when they are done and transfer it to a mesh dehydrator tray, removing the Paraflexx lining. Dehydrate for an additional 2-4 hours, or until crunchy.
- Once the dehydrating process is complete, cut the crackers into bite-size pieces and store in an airtight container.