Total time: 45 min. | Preparation time: 15 min. | Baking time: 30 min.

🛒 INGREDIENTS FOR 1 SHEET (approx. 4 SERVINGS)

• 200 g pomace from cucumber & celery (alternatively: carrot, beetroot, apple, etc.)
• 100 g rolled oats (fine or ground)
• 2 tbsp ground flaxseed
• 100 ml water
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp paprika powder (sweet or smoked)
• optional: ½ tsp garlic powder or herbs of your choice (e.g. thyme, rosemary)

1. 👨‍🍳 PREPARATION :
2. Prepare the pomace:
   Use the pulp from the Hurom juicer directly – it should be slightly damp, but not wet. Squeeze out some excess liquid if necessary.
3. Soak flaxseeds:
   Mix flaxseeds with water and let them soak for about 10 minutes until a gel-like consistency is achieved. This ensures binding.
4. Mix the dough:
   In a bowl, thoroughly mix the pomace, rolled oats, flaxseed gel, olive oil, salt, and spices. If the mixture is too dry, add a little water.
5. Roll out:
   Line a baking sheet with parchment paper. Spread the mixture evenly (approx. 2–3 mm thin) on it and smooth it out.
6. Bake:
   Bake in a preheated oven at 160 °C fan-forced for approximately 30–35 minutes until crispy.
   Tip: Cut into pieces after 20 minutes; this will ensure they become evenly crispy.
7. Cool down & enjoy:
   Let them cool down – that makes them extra crunchy!
   Store in a dry glass container.