Ingredients

• 2 cups of veggie pulp from juicing (I had used a combination of tomatoes, white onion, carrots, celery, cucumber, and golden beet)
• 1 cup golden flax seeds, soaked in 1 cup of water for 1-2 hours (do not drain - it will be gelatinous)
• 1 cup cilantro, rough chopped
• 3 tablespoons Bragg's liquid aminos/Organic Tamari

Instructions

1. Add to a food processor fitted with the s-blade, the soaked flax seeds and veggie pulp. Process until really incorporated. (Mine almost looked like a bunt cake - rounded heaping edges with a clear center around the s-blade.)
2. Once that is mixed, add the cilantro and Bragg's liquid aminos. Blend - until the cilantro becomes evenly flecked throughout the batter.
3. Divide the batter visually into thirds and then divide among 3 dehydrator trays lined with teflex. An offset spatula works great. Spread about an 1/8" thin for the crisps or if you want them a little thicker, try for 1/4".
4. Dehydrate at 105 degrees for about 4 hours.
5. After 4 hours remove trays, flip teflex upside down onto a screened sheet, peel off teflex sheet, and score into desired cracker shapes (rectangles/triangles). This will help you break apart the crackers better when they are done. Pizza cutters work great!
6. Place back in dehydrator and continue dehydrating another 8-12 hours. (If you have extra dehydrator screens, place them on top of the crackers. They curl as they dry - this will help them stay flat.)
7. I encourage you to taste test the crackers near the last few hours and see if they meet your crisp-ectations. If you live in a drier climate they may finish sooner or take longer if you are in a more humid setting.
8. When done, remove from trays breaking apart along the previously scored edges. Serve with your favorite dip or just by themselves.
9. Store in an air-tight container.