This healthy, plant-based ORIGINAL Gluten-Free Vegan Raw Carrot and Flax Seed Crackers dehydrator recipe is the perfect solution to use leftover carrot juice pulp in an easy snack made with only 7 clean, real food ingredients and they're vegan, gluten-free, dairy-free, egg-free, nut-free, oil-free, paleo-friendly and Medical Medium® Compliant.
"Raw Vegan Carrot and Flax Crackers" was originally created, photographed, and published on April 8, 2013 by Karielyn Tillman of The Healthy Family and Home™ and not OneGreenPlanet.
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- Great Way to Use Carrot Pulp Leftovers
- 100% Gluten-Free and Vegan
- Made with Clean, Real Food Ingredients
If you like to juice, you know the dilemma about what to do with the juice pulp...especially beautiful, bright orange carrot pulp.
Well, I'm going to show you how easy it is to make a juicer pulp recipe with that leftover carrot pulp with these easy Raw Vegan Carrot Pulp and Flaxseed Crackers that are grain-free, gluten-free and flourless!
I've been guilty on more than one occasion of either being in a hurry or just too lazy to do anything with my juice pulp other than throwing it away.
One of my favorite juice recipes to use carrot pulp from, other than 100% carrot juice, is my Carrot Apple and Celery Juice recipe, which is where the majority of my carrot pulp comes from.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.
- Carrot Pulp
- Filtered/Purified Water
- Ground Flaxseeds
- Roma Tomato
- Lemon Juice
- Chia Seeds
- Sesame Seeds
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you how easy it is with step-by-step instructions below.
You can make these healthy Raw Carrot and Flax Seed Crackers a matter of minutes and the hardest part is waiting for them to dehydrate!
This recipe is perfect if you have leftover carrot pulp - normally it would just get thrown away. So after you've juiced your carrots, save the pulp for this recipe.
Step 1
Collect the carrot pulp. You'll need (3) cups so set it aside while you gather the rest of your ingredients.
Step 2
Blend the ingredients for the cracker mixture, including the carrot pulp, in a Vitamix or high-speed blender and blend until everything is well combined.
Step 3
Add the chia seeds + sesame seeds. After you've made the cracker mixture, transfer it to a medium mixing bowl then add the chia seeds and sesame seeds and stir until well combined.
Step 4
Prepare the dehydrator trays. You will be using (2) types of dehydrator trays for this recipe: a tray with a Paraflexx lining and a mesh tray which are separated into two steps.
Step 5
Spread the mixture evenly onto a dehydrator tray with Paraflexx lining. Try to make sure the mixture is not spread too thick or too thin. Dehydrate the crackers for approximately 10-12 hours on the 105-degree setting.
Step 6
Remove the cracker mixture spread from the Paraflexx lining and gently transfer them onto a mesh tray. This will allow the air to dry the crackers from both sides. Use a pizza cutter or butter knife to cut into small cracker squares. Flip the crackers over and dehydrate for an additional 2-4 hours, or until they are hard and crisp.
Frequently Asked Questions
Because the dehydrator will remove all the moisture from the crackers, it's very important that you properly store the crackers to keep them crisp.
Make sure you store them in an air-tight BPA-free container until ready to serve. Even the air has moisture in it so leaving them out in the open for any length of time will cause them to get soft and lose their crispiness.
I like to use these glass storage containers for my dehydrated items, as well as for other food storage.
In my opinion, yes! This recipe is made with only 7 clean, real food ingredients.
These plant-based crackers are a healthy snack alternative to store-bought chips, and they take about 5 minutes to prepare with a Vitamix and then they go into a dehydrator to get a crispy, cracker texture.
I like to make them before I go to bed in the evening and let them dehydrate overnight so they'll be ready to snack on the next day.
With this juicer pulp recipe, you'll have no more wasted carrot pulp and a nutrient-dense snack as a bonus that's plant-based, raw, vegan, gluten-free, dairy-free, egg-free, soy-free, nut-free, oil-free, paleo-friendly and Medical Medium® Compliant!
Yes! Instead of placing the cracker mixture onto dehydrator trays, you can spread it evenly onto a cookie sheet lined with parchment paper. Bake at 350 degrees for approximately 40-45 minutes, or until they are firm. They will not be as crispy as the dehydrator version but will still be good.
They are perfect to enjoy just by themselves but also go great with any of my plant-based dips:
Healthy Artichoke Dip
Sweet Potato and Cilantro Dip
Classic Hummus (my favorite!)
That's a great question! Dehydrator crackers and their variations are a popular sought after healthy recipe.
However, I had to distinguish my recipe version and photos as “original” because my photos and complete recipe instructions also appear on OneGreenPlanet, who unfortunately uses bloggers content to generate profit for their website by using bloggers content in their recipe app, cookbooks and by charging readers to print a recipe.
In addition, prior to August 1, 2025, they did not link back to the original author’s content and photos for credit or attribution. Their links either went to dead links or to an author page on their website but never back to the original author’s website URL.
For this reason, I do not recommend their website and would ask that you visit and support the original author’s website for recipe content instead of recycled and duplicate content on the OneGreenPlanet website.
Regarding this recipe, “original” means if you see my photos and my recipe instructions from April 8, 2013 (word for word) on another site, primarily OneGreenPlanet, mine was the original and was posted first.
Order Recipe Ingredients
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The ORIGINAL Raw Carrot Pulp and Flax Crackers
Equipment
- Vitamix (or high-speed blender)
Ingredients
For the crackers:
- 3 cups organic carrot pulp
- ¾ cup filtered/purified water
- ½ cup organic ground flaxseeds
- 1 organic roma tomato
- 1 tablespoon organic lemon juice
For the add-ins:
- ½ cup organic chia seeds
- ½ cup organic sesame seeds
Instructions
- Please Note: This recipe requires 10-12 dehydrating time.
- Add all the ingredients for the crackers to a Vitamix, or high-speed blender, and blend until everything is well combined and the mixture has a thick paste-type consistency.
- Transfer the cracker mixture to a medium mixing bowl and add the chia seed + sesame seed add-ins, then stir them into the cracker mixture.
- Spread the cracker mixture evenly onto the Paraflexx lining of a dehydrator tray, taking care to not spread it too thick or too thin.
- Dehydrate at 105 degrees for approximately 10-12 hours.
- Remove the crackers from the Paraflexx lining and transfer them to a mesh dehydrator tray and dehydrate for an additional 2-4 hours, or until they are hard and crisp.
- Cut into small bite-size cracker pieces and store in an air-tight BPA-free container to keep them from getting soft.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Carrot Recipes
- Carrot Apple and Celery Juice
- Gluten-Free Vegan Carrot "Hot Dogs"
- Vegan Beefless "Beef" Stew
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Sabine says
How can I make them using my oven
I dont have a dehydratior
Thank you
Awaiting your reply
Karielyn says
Hi there Sabine! I haven't made them in a regular oven before, but you could try baking them on the very lowest heat your oven will go on and maybe leave a little crack in the door and keep an eye on them. You won't need to leave them in the oven as long as in the dehydrator.
The dehydrator "dehydrates" the crackers removing all the liquid from the which is what makes them crispy. Making them in the oven might not make them as crispy, but they should taste the same. I would give it a try!
Thanks for the question and I hope you enjoy the recipe 🙂
kendall says
Hi! Is your carrot pulp just leftover from juicing? Would it work if I just blended up whole carrots in my food processor?
Karielyn says
Hi there Kendall! Yes, I was using the carrot pulp leftover from juicing (because I just hate throwing it away!) but I think it would work if you processed them in a food processor very finely, or even used a grater.
When you put everything into a Vitamix (or high speed blender), it will mix all together to a paste-type consistency that you will be able to spread onto the dehydrator sheets.
So you might even be able to put small pieces of cut up carrots into a Vitamix since it will all get blended up anyway (look at the photo of the mixture in the Vitamix...it's really not a pulp-like texture anymore).
I hope you are able to get one of those options to work and are able to enjoy them because they are really good 😉
kendall says
Thank you so much! i'm going to try to put chopped carrots on a lower setting in my vitamix and see how the recipe turns out 😉
Karielyn says
Hi Kendall! You're very welcome...let me know if it works out 😉
Doll says
I forgot a tomato and lemon juice so I added cumin, olive oil and voila. They are insanely good. I also had a time crunch so I upped the dehydrator to 150 LOL. I know they aren’t raw anymore but I had to at least test the recipe since I forgot the darn tomato and lemon.
Karielyn says
Hi there Doll! I'm so glad you were able to get the recipe to work, even with the substitutions and time crunch!
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Jane says
Hi Karielyn: I have made this recipe over and over again. I eat them with homemade hummus, and your cilantro dip recipe. I've tried other raw vegan cracker recipes, but these are my repeat go-to cracker. I love them. Thank you!
Karielyn says
Hi there Jane! I'm so glad to hear that you enjoy the crackers! I especially love that they are made with leftover carrot pulp, which I just hate to throw away.
Thanks for trying out the recipe and for letting me know you liked it...I really appreciate it 😉
Jean says
I need your help. I have gone to the Beyond Organics website and it takes me in a loop and I cannot figure out how to order the EA Sprouted Seven. Please help. I would love to support you. Jean
Karielyn says
Hi there Jean! I'm really sorry...I need to update the recipe ingredients. Beyond Organic has discontinued that product and it is no longer available. I sincerely appreciate you taking the time and effort to order from my site 🙂
The EA Sprouted Seven isn't vital to the recipe, but I added it to give the crackers extra nutrition. You could substitute with extra ground flax seeds, hemp seeds or even nutritional yeast.
Thank you for reminding me I need to update the recipe, I thank you for trying 😉
Melissa says
Wow - these crackers look incredible! I have a dehydrator, but I don't have a juicer. Is there way to get a pulp-like consistency without one or to use grated carrots instead?
Karielyn says
Hi Melissa! I haven't tried this, but you should be able to take some grated carrots (grate them very fine with a micro-plane grater or even a food processor) and try that.
If there is too much juice/liquid afterwards, try to squeeze it out the best you can and if you can't, just adjust the amount of water in the recipe accordingly.
That way, you would still be getting the benefit of live, raw carrots.
I hope that works and if it does, I'd love for you to come back and let me know 😉
Andrea says
I tried it that way, I put the carrots in the food processor and left out the water from the recipe, of course, and they came out great! I think carrot juice is better than water anyway, so just go for it, Melissa!
Karielyn Tillman says
Hi there Andra! Thanks for sharing the tip...it's appreciated! 🙂
Amy says
Your crackers look delicious and sound so healthy! I don't have a dehydrator, but I wish I did... I'm drooling just looking at your photos!
Karielyn says
Hi Amy! I've seen this before although I have never tried it, but you could try making them in the oven with the temp at the very lowest setting.
You'd probably have to make sure you really get all the juice out of the carrot pulp though because the dehydrator is what removes the moisture and makes them crisp.
Thank you for visiting and hope you see something you'd like to try 😉