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.