Juice pulp crackers

I’d been a dedicated daily juicer for almost over 2 years when I discovered juice pulp crackers.  My juicer is incredibly good and supposedly gets 80% + nutrients out from the veg I juice, but I still feel it a waste throwing all the pulp away.

When someone offered me my first juice pulp cracker, they were so delicious that I went  home and straight away started experimenting.

I use the pulp from my green juice: 1 celery stalk de-threaded, handful of kale, 1/3 cucumber, apple, lemon.

But any juice pulp will do as long as it doesn’t involve too much fruit.

My juicer is good at mushing veg up small but some people find they need to wizz everything up in a blender first.

 

As usual my measurements are a guess-timate as I do it mostly by eye or taste, so just get experimental.

Ingredients:

  • Juice pulp 1-2 cups
  • Tbsp Linseeds whizzed up in coffee grinder
  • 1 tbsp chia seeds whizzed up in coffee grinder
  • 1 tsp tamari
  • 2-3 pinches of turmeric
  • Good shake of dried mixed herbs
  • Enough water to combine but not make wet

 

Method:

  • Pre heat oven at 160c.
  • Mix all ingredients into a bowl, carefully adding water a little at a time till the right consistency to bind the mix but not soggy.
  • If you need to whizz it up smaller, then the time is now.
  • Mix and spread onto parchment paper on a baking tray. Spread thinly using hand to press it out to cracker thickness, and cut into rectangles.
  • Put into oven, and after 30 mins take out to turn crackers over.
  • Put back in for another 20ish mins but judge how long they need from this point.
  • Crackers usually take 45mins – 1 hour total depending on thickness and moistness.
  • Take them out when the are dry and firm enough to break and crunch.

 

Eat them dipped in hummus, or with avocado mashed onto them, or as a side to chilli or curry.

You can make these ‘raw’ by heating them gently overnight in a dehydrator or an oven under 40c.  Its proved that 40c or under is the heat needed to ‘cook’ food slowly whilst maintaining as much of the nutrients as possible, deeming it ‘raw’.  But most ovens don’t go that low. Plus I don’t have the patience to wait that long for these delights.

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