GLUTEN FREE | VEGAN | Makes 24
ingredients
- 100g ground golden flaxmeal
- 100g whole golden flaxseed
- 200g grated carrot
- 100g pepita
- 2 tsp miso paste
- 300ml water
- 5 tsp caraway seed
- 2 tbls olive oil
- 1 tsp salt
method
Place all the ingredients in a bowl and mix well.
Spread to 5mm thickness on a dehydrator tray lined with baking paper.
Dehydrate at 45oC for 6-8 hours. Remove from dehydrator, flip upside down, remove the baking paper and return to dehydrator for a further 2-4 hours.
The longer you dehydrate, the less bread like the mix will become and more cracker like.
