Carrot Crackers

by Polly N on February 18, 2011

So you’ve dug out your old juicer, juiced up some greens and are sipping on some alkaline oxygen-rich plant blood (chlorophyll – the good stuff!) but what do you do with all the pulp left over? I hear ya! It kind of seems a waste to throw it on the compost right? Well, why not make some crackers? I promised a lovely lady from my last raw food class that I would post a recipe so here it is.

My mum was suffering from a bad cough and as carrots are good for the lung energy I made her a carrot, apple and ginger juice. (I always add greens to my juices and suggest you do the same as that is where all the REALLY good stuff is. I had heard that this particular combo would be good for my Mum so the greens were omitted on this very rare occasion.) So the pulp I used was that of 3 carrots, 1 apple and a chunk of ginger.

Carrot Crackers

  • 1 cup carrot/apple pulp
  • 1 tsp ground coriander
  • 1 tbl tamari
  • 1/2 tsp onion salt
  • 1/4 cup ground flax
  • water, as needed

Place the first 4 ingredients into a food processor and blend until smooth. Add water as needed for consistency. Once smooth, fold in the ground flax until fully combined. Turn out onto a Teflex sheet or if you don’t have a dehydrator, spread the mixture onto baking paper, place in the oven on the lowest setting leaving the door ajar. (Remember the idea is not to bake it to death but to dry it gently leaving the nutrients in tact.) Once the top side is dry, flip over and dry the other side until crunchy.

Enjoy with guacamole, houmous, salsa or any dip you fancy!

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