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
I 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
This 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
These 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
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
- Mix everything together in a food processor until thoroughly combined. It's okay if the seeds are still visible.
- 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.
- 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.
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