2 cups almond nut milk pulp
1 cup veggie pulp (carrots, celery, ginger, parsley, spinach)
1/3 cup flax meal
1/2 cup water plus about 1/4 cup of carrot juice
In a large bowl mix everything together. I eventually used my hands to sort of knead everything together. Then form the mixture into a loaf shape and slice about 1/3 inch wide slices and place directly on dehydrator tray with grid sheet in place. Dehydrate at 145 for one hour then reduce temperature to 110 and dehydrate until crisp – I left ours on overnight, so total dehydration time was about 13 hours. Be creative with your toppings. I plan on using nut butters, sauces, and fruit purees.