I wasn't going to post about these, but they came out so good. It is amazing that they are gluten-free, since they are so flaky and crispy and satisfying when you want something that goes "crunch."
A while back, I juiced a bunch of carrots and froze the carrot pulp that was extracted, since I heard you could use it to make crackers. So that's what I did. Here is the recipe that I used: Flax & Carrot Pulp Ginger Crackers. Basically, you grind the flaxseed (coffee grinder works well) and combine with the juicer pulp and some water and spices.
I also added sunflower seeds, some lemon juice, and salt. I baked them instead of dehydrating since I didn't feel like rolling them out in a doughnut shape. I used my classic technique of perforating the rolled out "dough" with a pizza cutter halfway through baking.
I have a lot more carrot pulp in the freezer, so I'll definitely be making more of these. I'll have to make a batch with amaranth seeds since I've found those to be really nice in crackers.
INteresting. I have frozen almond pulp that needs using, and I bet something like this would work well.
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