This Raw Flax Crackers recipe is great for utilizing your leftover juice pulp to make a tasty snack. Paired with a simple, yet delicious guacamole dip it is sure to please.
It’s been a while since I’ve made a savory raw dish, so I’m glad that I finally have another one for you (that’s not a salad) ;). Sometimes when I’m making juices I forget to separate the vegetable and fruit pulp and end up just throwing it all in the composter; not this time! I got to make some yummy, raw flaxseed crackers out of a few different seeds and veggie pulp.
I had the intentions of using more spices in the cracker mix, but I just wasn’t sure which way to go so I kept it simple. You’re more than welcome to add your own mix of herbs and spices to cater to your taste buds. Of course, you don’t have to make the guacamole to eat the crackers with; you could make a cashew spread with Italian seasonings for a different kind of vibe.
Like with other raw snacks and meals you’ll have to plan ahead when you are making these crackers. With a dehydration time of roughly 10-12 hours, this won’t be a snack that’s ready in an instant but it will be worth the wait.
Raw Flax Crackers & Simple Guac
This Raw Flax Crackers recipe is great for utilizing your leftover juice pulp to make a tasty, raw snack. Paired with a simple, yet delicious guacamole dip it is sure to please.
- 2 Cups Vegetable Pulp Leftover from Juicing mine was made up of Carrots and Chard
- 1 Cup Water
- 1/2 Cup Raw Pepitas
- 1/2 Cup Ground Flaxseed
- 1/4 Cup Chia Seeds
- 3 Tbsp . Nutritional Yeast
- 1/2 tsp . Sea Salt
- 1/3 tsp . Black Pepper
- 3 Avocados Pitted
- 1 Cup Tomato Diced
- 1 Tbsp . Fresh Lemon Juice
- 1/3 tsp . Garlic Salt
- 1/4 tsp . Black Pepper
- In a food processor pulse together the vegetable pulp, water, raw pepitas, ground flaxseed, chia seeds, nutritional yeast, sea salt and pepper. Make sure to scrape down the sides of the processor so that it is fully incorporated.
- The cracker mixture will be thick, almost like cookie dough. Spread the mixture 1/4" thick onto two Paraflexx sheets and place them in a dehydrator at 115°F for 5 hours.
When the edges start to peel off of the sheet a bit, flip the cracker slab over (unless it is still too moist in the center). Dehydrate for another 5-6 hours or until the crackers are crunchy and hard. Break the cracker slabs into smaller, chip-sized pieces.
- In a small mixing bowl mash together the avocado, tomato, lemon juice, garlic salt and pepper; serve with the flaxseed crackers.
As a neat serving suggestion, you can fill the avocado halves up with the guacamole and use that as a serving size paired with roughly 10 crackers. This would make a great appetizer or a finger-food dish at a party or weekend hangout. Plus, it’s raw! But, no one really needs to know.. 😉