|15 min||45 min||2|
|2 cup||Carrot pulp|
|1/4 cup||Flaxseed meal (ground)|
|1 tbsp||Chia seeds, ground|
|1/4 cup||Quinoa flour|
|1/2 tsp||Sea salt|
|1 tbsp||Sesame seeds (for topping)|
1. First thing you need is juice pulp. It doesn’t have to be carrot juice. I expect beet juice pulp would also work well here. You’ll need about 2 cups of pulp.
2. Add the 2 cups of pulp to a mixing bowl along with 1/4 cup ground flax seed, 1 tablespoon chia seeds, 1/4 cup quinoa flour, 1/2 teaspoon salt.
3. Mix the ingredients together such that the carrot pulp is well covered with the quinoa flour. Then let it stand for about 5 minutes. This is to let the quinoa flower absorb the liquid from the carrot pulp.
4. Depending on your juicer and how fresh your carrots are, you will need to estimate the amount of eater to be used. Add half of the water, that is 1/4 cup, and mix it all together. If you can form it into a ball and it sticks together, you are good to go. The dough shouldn’t be tacky but it shouldn’t fall apart either. If you need more water, add 1 teaspoon at a time until desired result.
5. Let the dough sit for a bit and then shape it into a disk. Place it on parchment paper, place another piece over it, and roll the dough out to about 1/8 of an inch thick. You can adjust the thickness based on what kind of cracker you want. If you make it really think, you can create crisps for using in a salad.
6. Sprinkle the top with chia seeds and sesame seeds, using the parchment paper to press the seeds into the dough. Take a pizza cutter and cut the dough into cracker-size pieces.
7. Place the dough, still on the paper, on a baking sheet and bake for about 40 minutes at 350 degrees F. You will need to adjust this too based on the moisture in your carrots. The crackers are done when you press on them and they no longer give. As the crackers bake, they will shrink and separate.