First thing you need is juice pulp. It doesn't have to be carrot juice. I expect beet juice pulp would also work well here. But I only recipe tested it with carrots. You'll need about 2 cups of pulp. FACT: We think of carrots as orange, but they can also be white, yellow, red, and purple. Try them all.
Add the 2 cups of pulp to a mixing bowl along with 1/4 cup ground flax seed, 1 tablespoon chia seeds, 1/4 cup quinoa flour, 1/2 teaspoon salt. For freshness, I keep whole flax seed on hand and just grind it in the coffee grinder. Any flour can be used, or you could probably omit it as the flax and chia seeds should bind the ingredients.
3. Mix the ingredients together such that the carrot pulp is well covered with the quinoa flour. Then let it stand for about 5 minutes. This is to let the quinoa flower absorb the liquid from the carrot pulp. FACT: When first cultivated, carrots were grown for their leaves and seeds rather than their roots. So keep that in mind when tossing those greens. You can easily make a pesto from them.
Here are where things get a bit tricky. Depending on your juicer and how fresh your carrots are, you will need to wing it when it comes to adding in water. Add half of the water, that is 1/4 cup, and mix it all together. If you can form it into a ball and it sticks together, you are good to go. The dough shouldn't be tacky but it shouldn't fall apart either. If you need more water, add 1 teaspoon at a time until desired result.
Let the dough sit for a bit and then shape it into a disk. Place it on parchment paper, place another piece over it, and roll the dough out to about 1/8 of an inch thick. You can adjust the thickness based on what kind of cracker you want. If you make it really think, you can create crisps for using in a salad.
Sprinkle the top with chia seeds and sesame seeds, using the parchment paper to press the seeds into the dough. Take a pizza cutter and cut the dough into cracker-size pieces.
Place the dough, still on the paper, on a baking sheet and bake for about 40 minutes at 350 degrees F. You will need to adjust this too based on the moisture in your carrots. The crackers are done when you press on them and they no longer give. As the crackers bake, they will shrink and separate.