1 cup + 1 tbsp corn flour
1/5 cup chia seeds
1/5 cup flax seeds
1/5 cup pumpkin seeds
1/5 cup sesame seeds
1 cup carrot or beet pulp leftover from juicing
1 tbsp psyllium seed husk
1/2 tsp salt
1 cup hot water
2 1/2 tbsp olive oil
Flakey sea salt
Thyme or rosemary
- Set oven to 160°C. Combine all dry ingredients and veggie pulp in a bowl. If you’re using leftover pulp from juicing, make sure you juice the carrots/beets first, take the pulp, and then continue to juice everything else. Finely grated carrot/beet also works, but squeeze out as much liquid as possible first.
- Add hot water and olive oil into the bowl. Stir to combine.
- Transfer to a baking tray lined with baking paper. Flatten out as thinly as possible, using your hands. You can layer a second sheet of baking paper on top if you like to help flatten.
- Sprinkle with flakey sea salt and dried herbs such as thyme and/or rosemary. Bake in oven for 30-40 minutes, or until the edges are slightly browned and crispy. Turn off heat and leave the seed crackers in the oven to crisp up.
Once cooled, crack into pieces and top with your favorite spread and veggies.