Recipe: Veggie Juice & Juice Pulp Crackers

Do you love juice? Are you maybe on a juice cleanse? If you answered yes to one or both of these questions – what do YOU do with all the pulp?

For the longest time, I just threw all juice pulp out but then it occurred to me that I might as well use it in some recipes. After all, it’s a ton of fiber with still a bit of nutrients and flavour left.

First attempt: Juice Pulp crackers

Turned out, there is actually a LOT of flavour left and if you want to intensify it even more, simply go half and halves with fresh veggies or add a bit of matching juice.

The variations are endless – literally, because you will always have new combinations of pulp available.
In addition, you can mix your juice pulp with all kinds of seeds.

Plus, if you are not using frozen juice pulp (keeps up to 1 month, great to collect pulp from several juicing sessions), you get to enjoy fresh juice while making the crackers!

Here’s the recipe – feel free to freestyle your own!

 

Ingredients for 2 trays:

1/2 C of water or fresh juice
4 C of veggie juice pulp OR
2 zucchinis
1 cucumber
1 apple
4 carrots with leaves if available*
1 beetroot with leaves if available*
* if unavailable, use 4 stalks of kale or celery instead

1/2 C ground chia seeds OR ground flax seeds
1/3 cup chia seeds, whole OR whole flax seeds OR hemp seeds (or a combination)
2-3 TBSP tamari
2 tsp fresh cilantro or 1 tsp dried
1 pinch of sea salt or celery salt
black pepper to taste

2. VERSION: add 2 TBSP lemon juice and 1/2 TBSP lemon zest instead of tamari, and 2 tsp rosemary instead of cilantro – divine!

Optional:
Add herbs – basil, oregano, rosemary, thyme.
Add spices – coriander, cumin, ginger, chili, turmeric, tamari or nama shoyu
Add sweetness – some grated apple or pear

Preparation:

If you are using fresh veggies, make your juice.
Enjoy the juice and, in your food processor or manually, stir the pulp with the remaining ingredients.
Add enough water or fresh juice to make the dough spreadable.

Consider diving the dough into 3 parts and adding different spices and/or herbs to each one. 

Spread the dough fairly thin – 1/2 cm at most – and evenly onto trays lined with parchment paper or teflex sheets.
Keep the thickness even to all edges so everything will dry at the same pace.
Dehydrate for 4 hours or until you can pile the parchment paper / teflex sheet off.
Flip over, peel off paper/ sheet, slice into desired shapes and dehydrate for another 3-4 hours or until crunchy and dry.

You can spread the dough thicker and only dehydrate until the slices are still pliable and a bit softer.
These will keep for up to 5 days – the drier the longer.
Stored in an airtight container, the dry crackers will keep for up to 1 month.

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