As I mentioned last week, I’ve been juicing more often lately. One of the problems I’ve been dealing with is what to do with all of the pulp that’s leftover after making a juice. Throwing it away seems so wasteful. I could put it all in the freezer for and use it the next time I make vegetable stock, but where’s the fun in that? In addition to sending me the juicer to review, Tribest sent me an amazing dehydrator to try too, so it seemed fitting that I use my leftover pulp in something raw. I experimented with raw crackers, and I’m pretty happy with the results. These crackers make a great snack with raw cashew cheese or hummus. It also makes a great flatbread, if you’re in the mood for a raw sandwich.
I haven’t tried to make these in the oven, but I think if you spread the mixture onto a parchment paper lined baking sheet and then bake it on the oven’s lowest setting, you’ll see results similar to dehydration.
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
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Mix everything together in a food processor until thoroughly combined.
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Spread the mixture evenly onto a dehydrator tray lined with a non-stick sheet.
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Score into crackers or flatbread shapes.
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Dehydrate for 5 hours at 115.
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Flip and remove from the sheet. Dehydrate on unlined tray for another 2 or 3 hours, until the crackers are dried throughout.
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Break the crackers apart on the score lines. Enjoy!
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.