Cremed Carrot Crisps
What to do with the carrot pulp? Tired of carrot cake? Try this. It’s hard to put your finger on the taste…”interesting”, in a very good way. Food combining friendly without the honey, which is just an optional add-in for you sweet-tooths out there. (I think the clementines make it plenty sweet.) For maximum “yum” effect, try with coconut butter and honey spread on top!
2 cup carrot pulp, (from juicing)
1 lemon, juiced plus zest
3 cup raw tahini
1 cup raw honey, OPTIONAL
2 piece fresh ginger, grated
3 clementines, juiced plus zest
1. Zest the lemon and clementines and then citrus-press them, or else just put the whole fruits through the juicer. (My Breville juicer tends to “eject” the rinds, so I use the former method.)
2. Grate a two-inch piece of ginger.
3. Process ginger and citrus with carrot pulp, tahini (and honey, if you want to use honey) until smooth, adding a little filtered water if needed.
4. Knead with a spatula, so the mixture sticks together. Spread onto dehydrator sheets and dehydrate 20 hours, turning over once.