1 1/2 cups Green Juice Pulp
1/2 cup Ground Flaxseed
1/2 tsp Coriander
1/2 tsp Curry
1 tbsp low-sodium Soy Sauce or Tamari
1 tbsp Lemon Juice
1/4 cup Water


Mix all ingredients well. Add water if needed. Mixture should hold together.
Spread a thin layer of the mixture on an Excalibur Dehydrator tray lined with a ParaFlexx Sheet. Spread to about 1 cm thickness. Score the sheets of dough into squares.
Set Excalibur Dehydrator at 46° C. Dehydrate for about 2 hours, then gently break the crackers apart and flip them.
Dehydrate 2 more hours or until crisp.

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