Carrot Pulp Crackers

• Vegetarian
• Paleo

• Produce

  • 2 cups Carrot pulp, firmly packed
  • 1 tbsp Onion, dried

• Baking & Spices

  • 1 tsp No-salt seasoning
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Red pepper flakes
  • 3 Saffron threads

• Nuts & Seeds

  • 1 cup Almonds
  • 1 tbsp Chia seeds, ground
  • 1 tbsp Coconut aminos
  • 2 tbsp Flax seed, ground

• Liquids

  • 2 cups Water

Found on carrieonliving.com

Description

Ingredients

• 1 cup almonds, soaked overnight, rinsed, and drained
• 2 cups firmly packed carrot pulp
• 2 tablespoons ground flax seed
• 1 tablespoon ground chia seeds
• 1 tablespoon coconut aminos
• 1 teaspoon no-salt seasoning
• ½ teaspoon red pepper flakes
• 1 tablespoon dried onion
• ½ teaspoon smoked paprika
• 3 saffron threads (optional)
• 2 cups water

Directions

• Place almonds in a food processor and process on high until broken into medium crumbles.
• Add carrot pulp, ground flax seed, ground chia seeds, coconut aminos, no-salt seasoning, red pepper flakes, dried onion, smoked paprika, and saffron threads (optional). Pulse ingredients to combine and then turn the processor on high, pouring in the water through the feeder tube. Add enough water that ingredients form a pourable dough.
• Divide the dough between two Teflex-lined dehydrator trays. Use an offset spatula to spread thinly. Dehydrate at 125 degrees for 2 hours. Use a knife to score the dough into cracker shapes and dehydrate for 8 hours at 115 degrees. Break the dough into crackers, flip, and bake for 6-8 more hours at 115 degrees.
• Store crackers in an air-tight container for up to 5-7 days.