May 12, 2017
Check out these amazing Carrot-Ginger Flax Crackers. Serve with fresh hummus, veggie dip, crush on salads, or simply eat as is. Chock full of yummy ingredients...even your pickiest eater will LOVE these beauties!
2 cups carrot pulp or grated carrot
1 1/2" chunk ginger, skinned and chopped
1/2 cup ground flax seed, gold preferred for best color
1/4 cup coconut flour
1/3 cup red bell pepper
2T lemon juice
1T maple syrup (or honey)
1 1/2 cups water (+as needed)
1t cumin powder
1t cilantro, dried
1/4t onion powder
1/4t garlic powder
pinch Himalayan salt
1T Nama Shoyu (or Tamari)
dash cayenne, as desired
Blend all ingredients in a high speed blender until smooth. Add more water as needed to create a smooth batter.
Using an Offset Spatula, spread onto a non-stick dehydrator tray, about 1/8" thick.
Dehydrate at 110 degrees F for about 4 hours, or until you can flip over onto another non-stick tray and peel back non-stick sheet. (Wet side of cracker should now be facing up).
At this point, either score into cracker squares using a dull knife, or continue dehydrating another 5 hours and break into more rustic looking crackers (see photo).
Continue to dehydrate until crackers snap and are crunchy.
Store in airtight container for up to 3 weeks.
Rawfully Tempting™ is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
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