Carrot Ginger Crackers

So, when I brought the dehydrator home I already knew the first thing I wanted to make. You see, I have been juicing A LOT of carrots. And I mean A LOT. 15 pounds a week, to be exact. So far, I have not turned orange. But my skin has gotten super clear, I have a bit of a tan- probably nothing noticeable to others, and I know all that beta carotene is protecting my skin from the sun. I still use sunscreen if I will be in direct sun, like at a pool, but not otherwise. And the carrot juice is DELICIOUS. A bit sweet, not too much, and super concentrated carrot flavor.

All that juicing creates LOTS of carrot pulp, and I didn't want to waste it. I was thinking I would either make a raw vegan carrot cake, or some sort of cracker. I had already used some pulp in a regular (but healthy) version of carrot cake- the jury is still out on whether it was a winner. So I thought the cracker would be easier to figure out for my first go at dehydrating.

Verdict- yum!

Carrot Ginger Crackers

2 1/2 cups carrot juice pulp
4 tbsp soy sauce/Tamari/Bragg's Liquid Aminos
3 tbsp Agave/Honey/Maple Syrup
1 cup milled flax
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ginger powder
2 1/2 tbsp sesame oil
3 tbsp sesame seeds (I used black ones, but either kind would work)
water, if the dough doesn't hold together well enough to spread. Add a little at a time.

Mix everything really well. Spread mixture thinly onto two dehydrator trays with Teflex sheets. Dehydrate at 115 degrees for 4 hours, then score the crackers with a rubber spatula. Flip crackers over and remove Teflex sheets. Dehydrate for another 4 hours or until nice and crunchy. OR if you do not have a dehydrator, put them in the oven on the lowest setting. They won't be raw if using the oven, but you should still get a crunchy texture.