Do you love juicing, but hate wasting all the pulp? I agree with you. Juicing is amazing, but all the fibres are separated from the vegetables, and it is a waste to just throw this out. There are many ways you can use your pulp after juicing. Mix the pulp for example with some water and chickpeas flower for a ”falafel treat” from the oven. You could also dry the pulp and use it as a vegetable broth. However, these Juice Pulp Crackers is one of my favorite. Especially this recipe with only carrots and turmeric and pepper is delicious! Feel free to use any vegetables you like. And be sure, to cut the crackers before you put them in the oven, other wise you will have a hard time (like me) to create cracker like squares once they are done… I love these pulp crackers with hummus.
- 2 big cups of juice pulp (I used only carrots, but you can use anything you like)
- 1 big tablespoon of chia seeds
- ½ cup flax meel (or flax seeds)
- 3 tablespoons of tamari or coconut aminos (if you want it to be gluten- and soy free)
- 1 teaspoon (dried) chopped parsley
- a big dash of turmeric
- 1 teaspoon (dried) chopped oregano
- black pepper to taste
- ¼ cup of water
- Blend all the ingredients (not the water) in a food processor. Add slowly just a tiny bit of water while the food processor is running. Just enough so the pulp will be easy to spread, but don't add too much water. It should not be too watery. The amount of water depends on the juicer you juice and on how dry or wet the pulp is.
- WITH a food dehydrator
- Place the mixture on the dehydrator sheet and spread evenly. Cut into squares with a knife and then dehydrate the crackers at 118 Fahrenheit for about 4 hours, flip and then dehydrate for another 4 hours. The crackers are done when they are crunchy.
- WITHOUT a food dehydrator
- Preheat your oven to 320 degrees Fahrenheit. Spread the mixture thinly on a parchment lined baking sheet and cut squares when spread evenly. Place in the oven and bake for about 40-50 minutes (flip halfway). The crackers are done when they are dry and crispy.
- Keep the crackers in an airtight container on a dry cool place.
photos by the green creator (c) (copyright)