Seeded Vegetable Crackers

Prep Time: 20 minutes

Drying Tem: 135° to 145°F

Drying Time: 8 to 10 hours

Yield: 24 to 36 crackers

INGREDIENTS:

• 1^1/2 cups vegetable pulp left over from juicing, or grated fresh vegetables squeezed dry

• ^1/2 cup ground flaxseed, flaxseed meal, or chia seeds, or a combination

• 4 tablespoons nutritional yeast, divided (optional)

• 1 tablespoon crushed dried herb blend of your choice

• ^1/8 teaspoon garlic powder

• ^1/8 teaspoon kosher or sea salt

• ^1/4 cup water, divided, or as needed for blending

• ^1/2 cup sesame seeds, toasted if desired

• ^1/2 cup shelled sunflower seeds, toasted if desired

PROCEDURES:

1. In a food processor, combine the vegetable pulp, flaxseed, 2 tablespoons of nutritional yeast (if using), herb blend, garlic powder, and salt. Pulse 10 to 20 times, until well mixed, then process into a smooth mixture, adding 1 tablespoon of water at a time if needed. Transfer the mixture to a bowl and stir in the sesame seeds, sunflower seeds, and the remaining 2 tablespoons of nutritional yeast (if using) until well blended. Taste and correct the seasoning.

2. Spread the mixture 1/8-inch-thick on lined drying trays. Score into crackers; if the mixture is very soft, score after it has dried for 2 hours or becomes firm enough to score.

3. Dry at 135° to 145°F for 8 to 10 hours totally. About halfway through the drying time, when the mixture is firm, turn over to finish drying.

4. Cut apart at scored sections or break sheets into serving pieces.

STORAGE: Up to 1 week at room temperature or 1 month frozen in an airtight container.