Love juicing, but hate throwing away the pulp?
If you love juicing for health and energy, but hate that you have all this extra vegetable and fruit pulp to throw away when you are done, then the Juice Pulp Cracker is the answer!
If you don’t juice everyday, you can easily freeze the leftover pulp until you have enough to make a good size batch of these tasty crackers. When they are made, they are excellent with homemade hummus, sliced fresh tomato and a small piece of bocconcini and basil, almond or nut butter, or just on their own as a nice crunchy snack. Watch out, they are addictive!
3-4 cups (or more – I eyeball it!) of fresh or previously frozen vegetable pulp.
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds or walnuts (if desired)
1/2 cup flax seeds
3/4 cup nutritional yeast
2-3 TBSP of low sodium soy sauce or tamari
onion flakes, herbs, parmesan (optional)
pinch of sea salt
1/2 – 3/4 cup of water (or to desired consistency)
(It’s all in this video)
Process seeds and nuts in a high speed blender until they are broken up sufficiently, but not pure powder. (You want to be able to see little pieces in the crackers, but want the size small enough to be able to flatten out the crackers.
Add processed seeds, nutritional yeast, salt, soy sauce, and water to the pulp and mix together. Process in a food processor (or high speed blender if you want a smoother consistency) until smooth.
Place on two cookie sheets on a Silpat or baking paper and press down in a rectangular shape until a consistent thickness. (if using a dehydrator – you will need smaller batches and place on dehydrator tray) If desired, at this point you can sprinkle with herbs, spices, or even parmesan cheese (if you eat dairy) for visual appeal and added flavour. Experiment!
Bake in your oven at the lowest setting (175) for 2 hours. Remove and carefully turn the cracker sheet over – spraying your cookie sheet with a thin spray of olive oil first. Cut with a pizza cutter or sharp knive into 1.5 inch squares. Put back in oven for 4-5 hours.
Remove and turn over the crackers. Put back in oven until crispy, might be another two hours. (If you have a timer on your oven that will turn off the oven after a certain number of hours, its great to use this feature to be able to go out, these are tough to burn, but will just dry out more if left longer – which is okay, because they will be nice and crispy!)
When crispy, remove from oven and allow to cool completely. Store in an airtight container for a few weeks. (Can store in freezer to last longer).