Crispy Mexican Vegetable Crackers (Raw Gluten Free)

By SpartyGreenMom

Ingredients

• 4 cups golden flax seeds
• 4 cups carrot & celery veggie pulp left over from juicing
• 4 cups sunflower and pumpkin seeds
• 2 cups chia seeds
• 3 cups yellow onion and red pepper (the equivalent of 1 yellow onion and 2 red peppers)
• 1 tbsp. garlic powder
• 1 tsp. himalayan salt
• 3 tsp. chipotle seasoning *optional
• 1 tsp. cayenne
• Yields 4 trays (30-40 crackers)

Details

Servings 1
Adapted from youngandraw.com

Preparation

Step 1

Step 1. Soak all of your seeds for at least 6 hours or over night in fresh water. I usually put my seeds or nuts in water right before bed and then drain and rinse first thing when I wake up. Your flax and chia seeds will become very gel like.

Step 2. In your food processor, put 1 onion and 2 red peppers or the equivalent of 3 cups. Process until the mixture is almost a liquid and pour into a large bowl.

Step 3. Add all of your soaked seeds, and the 4 cups of veggie pulp left over from making carrot & celery juices. *If you haven’t juiced, you can also just put carrot and celery in your food processor until it’s completely broken down and pour it into your bowl with the other ingredients. If you do this rather than using veggie pulp, the crackers may take longer to dehydrate because the mixture will contain more water.

Step 4. Thoroughly mix all ingredients together until the cracker mix is evenly combined. Scoop out your mixture onto dehydrator sheets and evenly spread the mixture and begin to spread it out across the tray in the shape of a square. Make sure to use your hand as a smooth rolling pin, moving your hand up and down across the mixture on the tray until it’s spread evenly, and thinly across your dehydrator sheet. You want the crackers to be thin, so no more then 1/8 of an inch.

Step 5. Score your crackers into the shape and size you’d like them to be using a sharp object like a spatula, pizza cutter or even the backside of a large knife (be careful).

Step 6. Set your dehydrator to 110-115 and dehydrate for 12 hours.