{recipe} Crunchy Flax Crackers

::Drool:: Thank you Rebecca Kane for this fabulous cracker recipe. I love love LOVE that it uses pulp from juicing ~ extra filling and wonderful on the budget!

I was recently asked what I do with the left over pulp from all the juicing that I do, so today I am going to share with one of the ways I make the most of the pulp and give you my recipe for making stunning crackers…

I really love this recipe as one of the foods that I missed in the early days of going raw were crunchy crisps and crackers, this recipe is the perfect substitute and upgrade.

I love these crackers served with creamy avocado, but what will you top yours with?

INGREDIENTS

2 cups of golden flax seed soaked in 3 cups of water for 4 hours
1 cup of beetroot pulp
1 cup of carrot pulp
1/2 a red pepper finely chopped
1/4 red onion finely chopped
Juice of 1 lemon
2 Tbsp of tamari
1 tsp of ground coriander
Pinch of salt

EQUIPMENT

Food Processer
Dehydrator

INSTRUCTIONS

Place the soaked flax seeds in the food processor and add the red pepper, red onion, lemon juice, tamari and salt
Blend until well mixed
Divide the mixture between two bowls
To one bowl add the beetroot pulp and mix well
To the other add the carrot pulp and coriander and mix well
Place the mixture on a paraflex sheet on a mesh tray of the dehydrator
Spread the mixture thinly and evenly – I like my crackers crispy, so I spread mine less than 1/2 cm thick
Dehydrate at 105 degrees for 7-8 hours
Peel the mixture of the paraflex sheet and place on to the mesh tray
Dehydrate for a further 3-6 hours, depending on how crispy you like them
Store in an airtight container and enjoy!

Helps to know
You only need a small amount of onion in this recipe as drying the ingredients intensifies the flavours.

Juicy Tip
If you don’t have a dehydrator you can place the mixture in your oven on a suitable tray, place the oven on it’s lowest setting and keep the oven door open.

————-

PLEASE TAKE NOTE! We were psyched when Rebecca Kane agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Rebecca’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Rebecca and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

————–

ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the crackers in some way!