If you think juicing is a waste, you will love this recipe for juice (carrot) pulp crackers. You can use any vegetables you like.
- 2 big cups of juice pulp (I used only carrots, but you can use anything you like)
- 1 big tablespoon of chia seeds
- 1/2 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
- 1/4 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.