These are my go-to raw cracker! They use up a bunch of my carrot pulp from juicing and can be dehydrated/baked more or less to make a softer bread or cracker texture. Sometimes I just miss that tactical feeling of a sandwich! I think this is an easy recipe, but if you’re lazy or don’t feel like making these, check out my bake sale.
- 4 cups of carrot pulp
- 1 cup flax-seed, ground
- 3 Tbsp tamari (or more to taste)
- 2 tsp turmeric (optional)
- 1 tsp coriander
- 2 Tbsp mesquite powder (I buy this online, so if you don’t have it readily available, omit or add a tbsp of natural sweetener, like honey or maple syrup)
- 1 1/2 cup water (as needed)
- Combine all ingredients, except carrot pulp, with water and set aside for at least half an hour. (This gives the ground flax seed time to “gel”)
- You can then just combine this with the carrot pulp in a large bowl or mix in a food processor to get a smoother consistency (my preference).
- Pour all of the batter on dehydrator trays with parchment paper or teflex sheet on the tray. Spread out evenly all the way to the edges, and make thicker or thinner depending on whether you want more of a hefty bread or a crisp cracker.
- Score the bread/cracker size pieces right away with a knife.
- Dehydrate at 120 degrees until the firmness that you desired it reached. This can take 8+ hours.
- Store in an airtight container for 2-4 weeks.
- Top with beet hummus and sprouts for a delicious sandwich-like situation.
Note: If you don’t have a dehydrator, you could also make these in the oven, on the lowest setting. Just line a cookie sheet with parchment paper.
Recipe adapted from Nouveau Raw