Best 3 Veggie Scrap Crackers Recipes

VEGETABLE SCRAP STOCK

Steps:

• Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
• Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
• Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
• Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

VEGGIE SCRAP CRACKERS

Steps:

• Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper and spray with the cooking spray.
• Combine the vegetable scraps, greens scraps and garlic in a food processor and pulse until broken down, 8 to 10 pulses. Scrape down the sides of the bowl. Repeat until the mixture resembles a coarse dry paste.
• Transfer the paste to a large bowl. Stir in 1/2 cup almond meal and the flax seeds, rosemary, kosher salt, black pepper and cayenne with a rubber spatula or wooden spoon until combined. If it looks too wet, add up to 1/3 cup almond meal until the mixture binds together without separating.
• Transfer the mixture to the prepared baking sheet and flatten with your hands into an even 1/4- to 1/2-inch-thick layer leaving about a 1-inch border from the edge of the pan. Score lightly with a chef's knife on the diagonal, then score lengthwise into 2-by-1-inch diamond-shaped crackers. This will help you break the crackers into squares later. Spray the top with the cooking spray. Sprinkle with the sesame seeds and flaky sea salt.
• Bake until the crackers are golden brown and crispy around the edges, about 1 hour 30 minutes, rotating the baking sheet halfway through. Set aside to cool, about 10 minutes. When the pan is cool enough to handle, break up the crackers by hand. The crackers will get firmer as they cool. The crackers can be stored in an airtight container at room temperature for up 4 days.

MAKE YOUR OWN VEGETABLE CRACKERS

Steps:

• Combine 4 1/2 cups flour, soup mix, and soda in a large mixing bowl; add butter and egg, beating at medium speed with an electric mixer until blended.
• Add buttermilk, beating well.
• Stir in enough remaining 1 cup flour to form a soft dough. Turn dough out onto a lightly floured surface, and knead 4 or 5 times.
• Divide dough into fourths; roll each portion into a 10 x 12-inch rectangle (about 1/16 inch thick). Cut into 2-inch squares, using a pastry wheel or pizza cutter, and place on lightly greased baking sheets. Prick with a fork and sprinkle with salt.
• Bake at 400° for 12 to 15 minutes or until golden. Transfer to wire racks to cool completely.