Veggie scrap crackers

My incredibly talented cousin, Yasmin, who is one of the greatest chefs I have ever worked with, inspired this wonderful recipe. She does not waste anything and that is where these crackers came into being. If you don’t own a juicer, you can just grate up some veggies or use leftover ends of things – just make sure there is not too much moisture in them. This recipe does work best in a dehydrator, but you can use an oven on low heat for almost the same result – it’s just a longer process.

Turn veggie scraps into colourful crackers. Credit: The Art of the Natural Home

• makes

  8-10

• prep

  10 minutes

• cook

  12 hours

• difficulty

  Easy

Ingredients

• 400 g golden flax seed
• 200 g almond meal
• 125 g shelled pumpkin seeds
• 125 g veggies, grated, or juicer scraps
• 1 tsp sea salt

Soaking time: 1 hour

Instructions

If you’re using the oven, preheat it to its lowest setting and line a large baking tray with baking paper. If you’re using a dehydrator, set it up to 46°C and line the tray.

Place the flaxseed in a bowl and just cover with filtered water. 

Soak for one hour.

After soaking, combine with all the other ingredients in a large bowl and form into a big ball using your hands. If the mixture seems too dry, add a little water, or if it is too sticky, add a little more almond meal. Place on the lined tray and begin flattening the dough out with a rolling pin (or just use your hands) until the dough is about 2mm thick.

If you’re using the oven, transfer the tray to the oven and bake overnight until firm. Cool on the tray and then break into pieces. If you prefer straight and precise pieces, cut squares into the dough before baking.

If using the dehydrator, cook overnight, then take off the paper in the dehydrator tray the next day and cook on the opposite side for another two hours. You only need to do this if the cracker is not solid.

These will keep for about one week in an airtight container, but like all crackers are best if consumed within a couple of days.

Recipe and photograph from The Art of the Natural Home by Rebecca Sullivan (Kyle Books, $39.99). Find more recipes from the book here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.