Raw Veggie Pulp Crackers

Raw Veggie Pulp Crackers

Ingredients:
2 1/2 to 3 cups juice pulp
1 cup light or dark flaxseeds, soaked 3 hours in 2 cups water
1 teaspoon cardamom
1 teaspoon fennel seeds
1 tablespoon favorite herbs or spices (cumin, curry, Italian)
1 tablespoon gluten-free tamari
1 teaspoon maple syrup or sweetener of choice
Sea salt to taste
1 teaspoon lemon juice
Water as needed

Directions:
1. Put all the ingredients, including the flaxseed soaking water, in a food processor and pulse to combine. Taste and adjust the seasonings; add water to make it smooth and spreadable (pulp moisture varies).
2. Spread about 1/8 inch thick on a nonstick dehydrator sheet or parchment paper. Score into cracker shapes with a knife.
3. Dehydrate at 115°F for 2-3 hours, then flip onto a mesh tray, peel off the sheet and dry overnight or longer for crunchier crackers.
4. Or bake at the oven's lowest temperature about 10 hours, turning once and checking often, until completely dry.
5. Store in an airtight container; no refrigeration is needed if completely dry.

Variation:
For sweet crackers, omit the savory herbs and add cardamom, raisins or dried cranberries, cinnamon, nutmeg and a little sweetener; use apple juice instead of water.