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Raw Carrot and Flaxseed Crackers

Raw Carrot and Flaxseed Crackers

1 cup almond pulp (left over from making almond milk)

1 cup of carrot pulp (left over from juicing) – you can use a mixture of carrot and beetroot also

1 cup of flaxseed, cover in water and soaked for 4 to 6 hours

1/2 cup fresh parsley

1 celery stalk

1/4 bell red or yellow pepper

1/4 red onion

salt and cayenne pepper to taste


Put the ingredients into a food processor and blend.  Spread out the dough on a teflex sheet in the dehydrator.  Dehydrate for approximately 6 hours at 70 degrees, take out the teflex sheets and dehydrate at the same temperature for another 6 hours.


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