I was looking for a way to use my juice pulp, from the beet, carrot, and cucumber juice I made, so I thought a raw flax crackers would be fun to try to make.  I’ve only used flax meal before, so using the whole flax seed, was a different but good. They came out more crispy then just the ground flax meal. I tried to ground the flax in the food processor, but that didn’t work well. For the juice, I used 4-5 beets, a half a bag of carrots and two cucumbers. I’d say that yields me about 4 cups of pulp. In the future I might add more seasoning to the crackers, but for now I’ll plan to eat it with some delicious dip.

Carrot and Beet Flax Crackers

 

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Prep time

3 hours

Cook time

12 hours

Total time

15 hours

 

Serves: 2 sheets

Ingredients

• 4 cups of juice pulp (carrot, beet, & cucumber)
• 1.5 cups of golden flax seeds
• 1 tbsp sea salt

Instructions

1. Mix pulp and flax seeds in a bowl
2. Line dehydrator with parchment paper, on two levels for each clean up.
3. Spread mixture over parchment paper.
4. Sprinkle with sea salt.
5. Let turn dehydrator on to 105 degrees fahrenheit, and let it run until it's completely dry, preferably overnight.
6. Then cut apart crackers with a kitchen scissors.

Notes

Feel free to experiment with spices and/or fresh herbs.

Nutrition Information

Serving size: 4-6

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