I call these "sandwich crackers" because they are slightly moist and tender like bread. They don't dehydrate to a crisp like my previously published recipes made with nuts and because of their shape.
Ingredients:
- 1 to 2 cups vegetable pulp left from juicing
- 1/4 to 1/2 cup raw vegetable juice
- shredded cabbage
- 1 cup milled flax with 3/4 cup water
- 1/2 cup pepitas (pumpkin seeds) and sunflower (mine were roasted, so not raw)
- 1 tsp sea salt
- 2 Tbsp cold pressed olive, flax or grapeseed oil
- desired seasoning (cayenne pepper, fresh herbs, dried Italian mix or curry spices)
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| Spoon-dropped onto the trays and flattened later, the large crackers can be created then cut in half and paired up for making "sandwiches". |
Choice:
- 2 Tbsp agave nectar OR
- 2 Tbsp honey and 1 Tbsp tahini (sesame butter)
Dehydrate at 105F until you can snap a piece off. About 26 hours.
I really liked these with a crisp salad and marinated eggplant instead of vinaigrette. Really good too with tuna salad and soup. What kind of sandwich will you have?
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