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Carrot Crackers
Veg News---Gena Henshaw
A tasty cracker made with carrots, sunflower seeds and flaxseed, with a touch of ginger for pizzazz.
I c. raw sunflower seeds
590 ml2 & 1/2 c. grated carrots (10 oz.)
59 ml4 T. flaxseed meal
5 ml1 tsp. salt
black pepper to taste
1/2- 1 T. freshly minced ginger
1/2- 1 c. water
Grate the carrots. In a food processor, grind the sunflower seeds to a powder. Add everything but the water and pulse to combine. Add water in a thin stream while processing. Stop when the mixture is thick but moist enough to spread.
If you have a dehydrator, spread the mixture 1/4 inch thick on parchment or teflex sheets. Score into shapes. Dehydrate at 115 degrees for about 6 hours, then flip onto mesh sheets and dry 4 more hours or until as crisp as you like.
Alternatively, spread on a lined cookie sheet and bake at 350 degrees for 40 minutes.