VEGGIE CRACKERS RECIPES

Steps:

• Cheesy kale crackers - Blend all of your ingredients except the kale in a high speed blender. Pour into a bowl and set aside. Remove the leaves from the kale stems and chop the kale leaves in a food processor or vitamix until nice and fine. Add kale to the bowl with the rest of the ingredients and mix together. Place a piece of parchment paper on your dehydrator tray and spread out evenly. Score with a knife and place in dehydrator on 115 degrees for 24 hours*.
• Garden veggie crackers - Blend all ingredients in a blender until smooth. You can also chop this up finely in a food processor for a more chunky / crunchy cracker. Place a piece of parchment paper on your dehydrator tray and spread out evenly. Score with a knife and place in dehydrator on 115 degrees for 24 hours*.
• *The dehydrating time will depend on how crunchy you want your crackers. It can also help to flip them abut 12-16 hours through and take off the parchment paper. You can also do this in an oven on the lowest temperature. Cook for about an hour and check them in the oven, if you can flip them easily do that and let them cook another hour or so.

Steps:

• Combine all ingredients except for the sesame seeds, chia seeds and water in a large bowl. Allow to sit for 5 minutes for the flour to absorb some of the liquid for the carrot pulp. Add a splash of the water and mix well. If the mixture is capable of forming balls and doesn’t fall apart, no more water is needed. If not, do continue to slowly add water until this consistency is achieved. Preheat your oven to 350°F. Let sit for 15 minutes. Place dough on a piece of parchment paper with another sheet covering the dough so you can roll it out until it is about 1/8 inch.  Top with chia and sesame seeds and use the parchment to push the seeds into the dough, Using a pizza cutter, cut the dough into cracker squares.  Transfer the squares (still on the parchment) to a baking sheet and bake for about 40 minutes. Allow to cool before serving.