Juice Pulp Crackers (raw, vegan, GF)
2 cups juice pulp (carrot, celery, kale, apple, tomato, zucchini,etc)
1 cup of a ground or whole seed (chia, flax, sunflower or sesame seeds)
1/4 c Braggs liquid aminos
1/2 cup water or more
Optional spices: 2 tsps ground coriander and 2 tsp curry, nutritional yeast, pepper, red pepper.
1) Place all ingredients in a food processor fitted with the S blade. Combine well. This may take five minutes of processing.
2) Run till mixture is right consistency, thick but spreadable. Add 1/4 of a cup of water at a time depending on how much liquid was in the pulp already.
3) Spread on a Teflex lined dehydrator sheet, score into cracker shapes and dehydrate at 115 for about 6 hours. You may want to flip the sheet over and then dehydrate till very dry.
4) OVEN DIRECTIONS: Line a baking sheet with parchment paper and spread the “dough” onto it evenly, about 1/2 inch or so. Bake at 350 degrees until crispy. You may want to flip them after about 40 minutes.