Raw Buckwheat Flaxseed Carrot Crackers

I'm always trying to figure out ways to use that nice pulp left over after juicing my vegetables. In the past, I've made baked carrot muffins, soup, and even a raw carrot cake and a raw burger mix. But I think my favorite way of using the nutritious pulp is to make raw crackers. Flaxseed crackers have many healthful benefits, but adding the veggie pulp just raises the bar a bit. Of course, a lot of the nutrients were in the juice I drank, but there is still quite a bit left including some great fiber. 

These crackers turn out better when using a dehydrator.

Here are just a few of the benefits to consuming this type of food:

• helps improve eyesight
• can help prevent heart disease
• rich in antioxidants
• helps flush toxins from the body
• 1 cup contains 407.6% dv of vitamin A and 13.6% dv of fiber
• high in omega-3 essential fatty acids
• contains soluble and insoluble fiber
• super high in lignans
• provides antioxidant and anti-inflammatory benfits
• provides cardiovascular benefits

Here are the ingredients:

• 3 cups Organic Carrot Pulp (I like to use a blend of apples, carrots, celery, garlic, and sometimes kale)
• 1 cup Organic Flax Seeds (freshly ground)
• 1/2 cup Hulled, Sprouted Buckwheat Groats
• 1 Organic Lemon (freshly juiced)
• 1 T. Braggs Aminos or Tamari
• 1/4 cup Nutritional Yeast
• 1/2 T. Garlic Powder or 3 Cloves fresh Garlic,
• 1 T. Sea Salt (more or less to taste)
• 2 t. Italian Seasoning or 2 T. Fresh Basil,
• 3/4 cup purified or filtered water

Put all ingredients in a Vitamix and process until well blended. Spread the mixture onto the Paraflexx lining on a dehydrator tray and spread evenly, about 1/4". Dehydrate at 105 degrees for approximately 10 - 12 hours. Transfer to a mesh tray and continue to dehydrate for an additional 2 - 4 hours or until firm and crisp. Cut into cracker shapes and store in an air-tight container or ziploc.


Recipe adapted from http://thehealthyfamilyandhome.com/raw-vegan-carrot-and-flax-crackers/