These crackers are an evolution of my Green Juice Crackers, with the most significant change being the inclusion of raw, soaked almonds with the inspiration from Gena’s Cheesy Almond Rosemary Cracker recipe and the use of strictly carrot pulp like Heather’s Raw Carrot Sandwich Bread.
It all starts with carrot pulp, saved from my juicer:
For this recipe, you need to soak raw almonds in water overnight, and then rinse and drain them:
After putting the almonds in a food processor and blending them into a chunky texture, you then add the carrot pulp, ground flax seeds, ground chia seeds, coconut aminos, and all sorts of seasonings:
It’s kind of a messy process getting everything together, but it’s worth it, I promise:
Water makes it all go ’round:
This recipe makes enough for two dehydrator sheets:
I recommend using an off-set spatula to spread the dough thinly:
You can read in the recipe directions how long I bake the crackers, but you’ll need to score it into cracker shapes fairly early in the baking process:
Am I the only one who keeps her dehydrator in the laundry room next to the dust buster? It was either there or in the bathroom with the litter box (gross!):
It takes many hours to get these crackers crisp, but this is my new favorite recipe:
- 1 cup almonds, soaked overnight, rinsed, and drained
- 2 cups firmly packed carrot pulp
- 2 tablespoons ground flax seed
- 1 tablespoon ground chia seeds
- 1 tablespoon coconut aminos
- 1 teaspoon no-salt seasoning
- ½ teaspoon red pepper flakes
- 1 tablespoon dried onion
- ½ teaspoon smoked paprika
- 3 saffron threads (optional)
- 2 cups water
- Place almonds in a food processor and process on high until broken into medium crumbles.
- Add carrot pulp, ground flax seed, ground chia seeds, coconut aminos, no-salt seasoning, red pepper flakes, dried onion, smoked paprika, and saffron threads (optional). Pulse ingredients to combine and then turn the processor on high, pouring in the water through the feeder tube. Add enough water that ingredients form a pourable dough.
- Divide the dough between two Teflex-lined dehydrator trays. Use an offset spatula to spread thinly. Dehydrate at 125 degrees for 2 hours. Use a knife to score the dough into cracker shapes and dehydrate for 8 hours at 115 degrees. Break the dough into crackers, flip, and bake for 6-8 more hours at 115 degrees.
- Store crackers in an air-tight container for up to 5-7 days.
I love serving them with a green salad for some extra crunch and flavor:
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