Carrot Pulp Cumin Crackers {Paleo, Vegan}
Make use of your carrot juice scraps by making these easy, gluten free, grain free, vegan carrot pulp cumin crackers. It's a waste-free, healthy and nutritious snack!
According to the USDA, 30-40% of the food supply in this country is food waste.
Yeah, that's those bananas you discarded because you never got around to making my healthy cookies with them.
Those bananas along with 70 billion pounds of food waste is thrown away each year.
I've given you several recipes so far to cut down on food waste like carrot and broccoli stem chips, smoky sautéed kale stems, and today I have some grain free carrot pulp cumin crackers.
The juicing craze is still going strong in Los Angeles, as well as many other spots across the country.
I even have some tasty juice recipes on Tasting Page like cilantro lemon and liver cleansing beet juice.
While juicing can be a great way to get a big shot of vitamins and minerals, it does leave a large pulp pile in its wake.
What to do with pulp? Make grain free crackers!
The pulp is loaded with fiber and retains a nice amount of moisture, making a good binder for the rest of the ingredients.
If you like a chunkier, thicker drink, then you’re going to want to check out my carrot orange ginger smoothie - a great way to start the day.
The ingredients in these carrot pulp crackers have a nice dose of protein, along with the fiber to get you going, help with digestion, and boost your Omega 3s.
Talk about winning a few times over.
Not only are you saving money and some room at the landfill, but you're also getting a healthy gluten free, vegan cracker that makes for a great snack!
Carrot Pulp Cumin Crackers {Paleo, Whole30, Gluten Free, Grain Free, Vegan}
Makes 2 half baking sheets
Ingredients
1/2 cup carrot pulp
1/2 cup ground flax seeds
1/2 cup ground walnuts
2 tablespoons cumin seeds, ground
2 garlic cloves, grated
Salt to taste
Instructions
Preheat oven to 350.
Place all ingredients in a large bowl and mix with your hands until combined and you can form a ball. Separate equally into two halves.
Place one half in between two large pieces of parchment and pound out with your hand. Then take a rolling pin and roll the mixture until it's thin, but be careful not to tear. Transfer the rolled out piece to a parchment-lined baking sheet and then repeat with the other half.
Bake in the oven for approximately 15-20 minutes, or until crisp. Check halfway through to ensure the ends don't burn. You can also score the crackers at this point, but I don't mind free-flowing, random sized pieces. I also like to flip the cracker halfway through, but you need to be very gentle or it will break into many pieces. They'll turn into crackers anyway, so not a problem.
Enjoy out of the oven or keep on the counter in a tightly sealed container for 3 days.