Are you ready for some amazing crackers? And easy ones too. These "raw" crackers are made from the vegetable pulp from making fresh vegetable juice -- now that's recycling at it's best! Give them a try, they are amazingly delicious. This recipe comes from the book: Raw Inspirations and was developed by Raw Chef Dan from Manhattan, but I made a few changes as noted. I tried these crackers with hummus -- wow!
2 cups mixed pulp (from green juices) (I often use carrot, romaine, ginger, cilantro, spinach, and celery.)
1/2 flax seeds, ground in a coffee mill or grinder, and add 1/3 cup water
1/2 cup flax seeds, whole (I used 1/4 cup whole flax; I also added about 1/4 raw sunflower seeds)
1 tsp sea salt (I used Kosher salt to taste)
1 tsp agave (optional) (I used a drizzle of raw honey instead)
Note: I sprinkled crackers when done with "Spike" seasoning. Next time, I might add it into the mixture before dehydrating because it was so good.
In a large bowl, mix all ingredients together thoroughly. Spread the mixture on a Teflex dehydrator sheet so it's 1/4 inch thick. Place in dehydrator for 4 hours at 95 degrees. Then flip over the mixture and dehydrate for another 4 hours. Be sure to remove the Teflex sheet at the turn. After 8 hours, it should by dry but still flexible. Cut into desired shapes.
That's the recipe as written. Here's what I did since I don't have that kind of dehydrator. I spread the mixture 1/4 inch thick onto a sheet of parchment paper (available at any market) cut in the shape of my cookie sheet. I placed it in my gas oven at about 95 degrees for 3-4 hours, then turned turned the parchment paper over and peeled it off the now much drier cracker mixture. Back onto the cookie sheet for another 3 hours or less. It didn't take 8 hours, only about 5-6 using the oven. The crackers cut into squares beautifully! And also kept for several days, still crisp, in a ziplock container.