Sunday, once again, I did my bulk cooking for the week — porridge in the rice cooker, chickpeas in the pressure cooker and a loaf in the bread machine. As I was putting things away I noticed a jar of carrot pulp — from my juicing throughout the week — and thought, what the hell, let’s get one more appliance going.
Kasha-Carrot Crackers (High raw)
- 1 cup buckwheat groats, soaked for 20 minutes (I used toasted groats, “kasha,” which means these crackers are not 100% raw but neither am I)
- 2 cups carrot pulp
- 1/2 cup ground flax seed
- 1/8 cup hemp seed
- 2T Bragg liquid aminos
- 2 pinches cayenne pepper
- 1/4 large yellow onion, diced
- 1 clove garlic, minced
- Filtered water, to desired consistency
Rinse and drain buckwheat groats well (the soak water gets rather slimy).
All all ingredients, except for water, to a food processor and pulse, scraping down the sides.
You want a mixture that is thick but spreads fairly easily. You may need to add water (I added less than 1/4 cup).
Spread the mixture on one Excalibur ParaFlexx sheet. Dehydrate on 145F for 1.5 hours.
Score crackers and reduce heat to 105F for another 3.5 hours.
Flip crackers over onto the tray screen and remove the ParaFlexx sheet and continue dehydrating for another 12 hours.
Store in an airtight (glass preferred) container in the refrigerator. Crackers will last for several weeks.
The crackers are thick and crispy.
I am so glad I added garlic and onion which, I believe, made these hearty crackers feel light and almost flaky. These are great alone or dipped in humus or crumbled as croutons over a salad.
To my savvy-in-the-kitchen friends — do you have any suggestions on how to make these in the oven for readers who do not have a dehydrator? Please let us know in the comments (and thanks)!
Finally, I’m humbled and thrilled to be included in Big City Vegan’s Top 5 Vegan Food Blogs! Such an honor–thank you, Sharon!