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Carrot pulp crackers in a bowl

Carrot Pulp Crackers


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 30 mins
  • Cook Time: 16 hours
  • Total Time: 16 hours 30 minutes
  • Yield: 1 dozen 1x
  • Diet: Vegan

Description

Have you ever wondered what you can do with the pulp leftover from juicing carrots? Try these delicious, healthy dehydrated Carrot Juice Pulp Crackers. Vegan and gluten-free.


Scale

Ingredients

  • 1 cup almonds, soaked overnight, rinsed, and drained
  • 2 cups firmly packed carrot pulp (from juicing about 1 pound of carrots)
  • 2 tablespoons ground flax seed
  • 1 tablespoon ground chia seeds
  • 1 tablespoon coconut aminos
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • 1 tablespoon dried onion
  • ½ teaspoon smoked paprika
  • 3 saffron threads (optional)
  • 2 cups water

Instructions

  1. Place almonds in a food processor and process on high until broken into medium crumbles.
  2. Add carrot pulp, ground flax seed, ground chia seeds, coconut aminos, Italian seasoning, red pepper flakes, dried onion, smoked paprika, and saffron threads (optional).
  3. 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.
  4. Divide the dough between two Teflex-lined dehydrator trays. Use an offset spatula to spread thinly. Dehydrate at 125 degrees for 2 hours.
  5. 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.
  6. Store crackers in an air-tight container for up to 5-7 days.

  • Category: Side dish
  • Method: Dehydrator
  • Cuisine: Healthy

Keywords: how to make raw vegan crackers using carrot juice pulp, juice pulp crackers, raw vegan carrot crackers

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