Vegetable Pulp Crackers

I am very blessed to have a juicer. I love fresh veggie juice and it is super healthy for you, however it is a bit of a wasteful practice. Separating plant juice from it's biomass just to drink the juice? Wasteful.

However this little recipe is making me sing a different tune! Crispy and tasty and oh so frugal.

Kristen's Raw is a raw food blog so the cooking is low heat for a long time. The thought process behind this is to not heat your food above roughly 115 degrees so that the living enzymes in food will not be killed. These enzymes help to digest the things that you eat so your body will more energy to do other important processes. I personally do not have a dehydrator so I just cranked my oven down to it's lowest temp (200 degrees) but if you don't really care or don't have the time, turn up the heat! The high fiber from the veggies and omega-3's from the flax certainly won't hurt you ;)

Veggie Pulp Crackers
Ingredients:
2 c vegetable pulp from juicing
1/2 c flax meal (flax seeds ground in a food processor)
1 T tamari
spices (I used chili pepper, cumin, garam masala, and turmeric)

Directions:

Preheat oven to lowest temperature.

Mix together ingredients (For some reason a potato masher just felt right to use for this...)

Roll out dough (or smoosh with fingers) REALLY THIN onto a cookie sheet.

Score with a knife to the size crackers that you desire.

Bake for an hour or two until crispy, flipping halfway through.

**Alternative Directions:

Preheat oven to 350F.

Mix together ingredients (For some reason a potato masher just felt right to use for this...)

Roll out dough (or smoosh with fingers) REALLY THIN onto a cookie sheet.

Score with a knife to the size crackers that you desire.

Bake until crispy, 5-15 minutes depending on the oven.