Carrot Crackers

almond carrot crackersI love making almond milk or any nut milk really. At the moment, I am enjoying a decaf coffee with warmed hazelnut milk, sweetened with cinnamon and maple syrup while I type this post and listen to the rain outside. Anyway I have digressed.  Making all these nut milks means I have lots of leftover nut pulp to work with so I’m experimenting with different recipes, to use up the nut pulp. Usually when I make the nut milks I will add a date or two to slightly sweeten the milk which means I don’t use any sweeteners when I use the nut milk for breakfast and smoothies. The only draw back with that is that the nut pulp is sweet so I can only use the pulp for a sweet dish.

A few weeks ago I decided to start making my nut milks plain – no dates or spices so that the leftover nut pulp could be used for a savoury dish as well as a sweet dish. As the weather is now cooling down I am wanting more heavier food so what better thing to make than crackers. Crackers can go with salads, dips, soups or spread with mashed avocado and sprinkled with celtic sea salt for a snack. Yum.  Below is what I put together and I have to say they were so nice. To have a slight spicy flavour through the cracker from the garam marsala was great and while the crackers where dehydrating the spiciness permeated the kitchen. With the smell through the kitchen I was so looking forward to when I would be able to try one. I was not disappointed.

I hope you enjoy these crackers as much as I did.

Ingredients:

  • 1 1/4cups of almond pulp – from making almond milk
  • 1 cup flaxseed meal
  • 1 carrot, peeled and diced
  • 1 zucchini, diced
  • 1/2 yellow onion, diced
  • 1/2 tsp garam marsala
  • 1/2 cup filtered water
  • 2 Tbs olive oil

Directions:

  1. Place almond pulp, flaxseed meal and garam marsala in a bowl
  2. In a high speed blender process the carrot, zucchini, onion and water till smooth
  3. Pour carrot mixture into the bowl with the almond pulp mixture
  4. Mix together to form a wet dough
  5. Add olive oil to the bowl and mix thoroughly
  6. Divide evenly between two dehydrator trays and smooth, flatten to the size of the dehydrator tray
  7. Place in the dehydrator and dehydrate for 6 hours
  8. After 6 hours turn the crackers over onto a mesh sheet. Score so that once completely dehydrated you can snap the crackers apart. Dehydrate again for another 8 hours.
  9. Store crackers in the fridge or freezer.

In good health, Vicki

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