Veggie Pulp Crackers

Veggie Pulp Crackers

Ingredients:
1 cup light or dark flaxseeds, soaked in 2 cups water for three hours
1 teaspoon cardamom
1 teaspoon fennel seeds
1 tablespoon of any of your favorite herbs— cumin, curry, Italian
1 tablespoon gluten-free tamari
1 teaspoon maple syrup or sweetener of choice

Directions:
Sea salt to taste
1 teaspoon lemon juice
Water as needed to make mixture spreadable and smooth
DIRECTIONS
Place all ingredients together in a food processor, including flaxseed soaking water.
Pulse-chop to incorporate all ingredients. Taste and adjust for seasonings and adjust to
your liking. Each batch might need adjustment depending on what vegetables were used.
There are two methods for drying. If using a dehydrator, spread the mixture on a nonstick
dehydrator sheet about ⅛ inch thick. If using an oven, spread on parchment paper. Score
with a knife to create desired cracker size, as this will make it easier to break apart after
they are dried. Dehydrate for two to three hours at 115 degrees. Or if using an oven, bake
at the lowest temperature for 10 or so hours until thoroughly dry. Check often so they do
not burn, and turn over once.
For dehydrator, when crackers are dry enough to turn over, place one dehydrator tray
with mesh sheet on top of crackers, flip over trays and peel off the nonstick sheet. Return
the cracker to the dehydrator and leave overnight or longer for a crunchier cracker.
Storage Tip
Store crackers in an airtight container. If they are completely dry, no refrigeration is
necessary.
To make sweet crackers leave off the savory herbs and add cardamom, raisins, or dried
cranberries, cinnamon, nutmeg, and a dash of sweetener of choice. Apple juice can be
used in place of the water for a sweeter-tasting cracker.
VEGGIE PULP MUFFINS
INGREDIENTS
2 cups carrot pulp (approximately 8–10 carrots)
4–5 Granny Smith (green) apples
1-inch piece of ginger
1½ cups walnuts