Don’t throw away the pulp from your homemade green juice! Use it to make Green Juice Pulp Crackers! This healthy recipe is easy to make in either a dehydrator or the oven. These crackers are vegan and gluten-free.
What to do with Juice Pulp
What to do with Juice PulpI recently re-shared my favorite green juice recipe, so it’s time to share my green juice pulp crackers again, too!
As I mentioned a few weeks ago, I’ve dusted off my juicer and have been making fresh juices at home again lately. One of the problems that occurs when juicing at home is what to do all of the pulp that’s leftover afterward. Throwing it away is too wasteful. You can use it to make vegetable stock, and you can add it to smoothies for a little extra fiber. I’ve seen recipes for muffins and sauces that use leftover juice pulp, too. My favorite way to use green juice pulp is to make crackers.
Green Juice Pulp Crackers
Green Juice Pulp CrackersThis cracker recipe was inspired by my favorite raw bread recipe from Ani Phyo’s book Ani’s Raw Food Kitchen. A few years ago I was on a raw foods kick, and I made it all of the time. I don’t eat as much raw food these days, but still do make a few batches of it during the warm summer months. Ani’s bread is made with black sesame seeds and sunflower seeds, and she uses flax seeds as a binder.
I’ve taken Ani’s seedy bread idea and run with it. This recipe uses sesame and chia seeds, and ground flax seeds are used as a binder. I’ve added a little tamari and nutritional yeast for flavor, too.
How to Make Green Juice Pulp Crackers
How to Make Green Juice Pulp CrackersThese crackers are super easy to make!
- First, you just mix all of the ingredients together in a food processor until they’re well-mixed. You’ll still have whole seeds, which is okay.
- Then, you spread the mixture out to about 1/8-inch thick on a non-stick sheet. Use a flat spatula or the back of wooden spoon to get it even.
- Next, you score the mixture to cracker shapes. A pizza cutter is an easy way to cut straight lines. I like to make mine about 2-inches square, but you can cut them to any size you like.
You can make these crackers in one of two ways: Raw with a dehydrator, or cooked in an oven. In the past, I’ve always used my dehydrator to make these crackers, but recently I’ve been baking them in the oven.
If you have a dehydrator, you’ll need to dehydrate your crackers for about 8 hours at 115°F. You can flip them and remove the non-stick sheet after a few hours.
If you don’t have a dehydrator, you can bake your crackers in a 350°F oven for 20 to 30 minutes. Keep an eye on them to make sure they don’t burn.
Serving and Storing Your Crackers
Serving and Storing Your CrackersThese crackers make a great snack with raw cashew cheese or hummus, but they’re great on their own, too. You can also cut your mixture into larger slices and make raw “bread” or flatbreads.
Store your crackers in an air-tight container for up to 5 days. Crackers can also be frozen for up to a month.
Green Juice Pulp Crackers
Ingredients
- 1 cup green juice pulp tightly packed (you can use the pulp leftover from My Favorite Green Juice recipe)
- 1/4 cup ground flax seeds
- 1/4 cup chia seeds
- 1/4 cup nutritional yeast
- 2 tablespoons sesame seeds
- 1 tablespoon tamari
- 1/2 teaspoon sea salt
- 1/4 cup water
Instructions
- Mix everything together in a food processor until thoroughly combined. It's okay if the seeds are still visible.
Dehydrator Instructions
- Spread the mixture evenly onto a dehydrator tray lined with a non-stick sheet, about 1/8 to 1/4 inch thick.
- Score into crackers or flatbread shapes.
- Dehydrate for 5 hours at 115.
- Flip and remove from the sheet. Dehydrate on unlined tray for another 2 or 3 hours, until the crackers are dried throughout.
- Break the crackers apart on the score lines.
Oven Instructions
- Preheat your oven to 350° F and line a baking sheet with parchment paper.
- Spread the mixture evenly onto the lined baking sheet, about 1/8 to 1/4 inch thick.
- Bake for 20 to 30 minutes or until crisp.
Notes
Serve your crackers with these dips and spreads:
- Everything but the Bagel Dip
- Roasted Garlic Hummus
- Spinach Artichoke Dip
- Cashew Cheese Sauce
- Tangy Herbed Cheese Spread
Okay, we definitely have much more in common than chocolate. I literally made a batch of crackers eerily like these last week! (Except I wasn’t smart enough to use juice pulp. I just pulverized veggies from scratch–dummbbb!). 😉 These sound delish!
That’s funny, Ricki! Definitely save your pulp for the next batch.
These are awesome! Love that they are so healthy.
Thank you, Bethany!
I make similar crackers with my juice pulp. I quite often add onion and garlic. I whiz them in the food processor until it is all pulpy (liquid) then add to my other ingredients. I use this instead of water. I quite often add fresh or dried herbs. Yummy.
It seems like pulp crackers are pretty versatile and it’s kind of fun to play with the recipe.
Just a question but why would you unline the sheet instead of just keeping them on there???
Hi Brenda, Removing the sheet allows more air to flow around the crackers, so they dry faster.
Any idea on nutrition? Made these but added some nori and cashews because I didn’t have nutritional yeast. I also doubled flax because I ran out of chia. My juice pulp was: kale, celery, cucumber, purple cabbage, grape, blueberry. Spread avocado and crumbled goat cheese on top with nice, flaky salt.
It’s difficult to calculate out the nutrition of the pulp, so it’s difficult to calculate the nutrition of the crackers.
So great to see this recipe. I’ve been making these a long time, too. But got some great validation from your careful recipe! Thanks!
Side note… I have an intermediate step between making juice and making my crackers. That is, I put the pulp in a large stock pot and add a bunch of water, some garlic and onions… maybe a bay leaf. Then I cook it down for about a half hour. Strain it under some pressure to get most of the wonderful stock out. That makes the best soup stock EVER!
Then, I make my crackers… Thanks for the toppings ideas, too! Your pics helped me with sizing.
And, if they turn out too soft or not quite right, I can still grind them up and toast the bits for great salad crunchies or topping for beans, soups, stews.
Best to all,
Jim B
I’m glad you’re enjoying them!