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.
