Pulp Crackers

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Okay, I was so incredibly excited to discover these! I started juicing this week (which I LOVE btw!) and had all this pulp left over. I absolutely HATE throwing away stuff so I started-a-googlin’ about what to do with pulp from juicing. Lo and behold I found a recipe for pulp crackers! This was amazing because I had been wanting to make crackers for a while and what better way to do it but with food that I thought was doomed for the compost?! AND, on top of all of this awesomeness, the crackers were super easy and delicious! Although, I’m not going to lie, it took a long time to bake. It wouldn’t if I had a dehydrator – shoot, time to get me a dehydrator (I hope your reading this Irfan – anniversary present?! ;))

Ingredients:

2 cups juice pulp
½ cup ground flaxseed
½ tsp coriander powder
½ tsp curry powder
1 tbsp Braggs Liquid Aminos
1 tbsp lemon juice

Directions:

Heat oven to 150 degrees.

Mix all ingredients well, by hand.

Spread the mixture on a cookie tray lined with a parchment sheet. Spread to about 1/6-1/4 inch thickness. Score the sheet of dought lightly into cracker-sized squares, and put it in the oven. Now this is where your patience will be tested. Bake them for at least 2 hours. Check the consistency and continue baking accordingly. I personally kept them in the oven the whole day (about 7 hours) as I like them super dry and crispy – this is especially important if you plan on storing them.

If you do have a dehydrator (lucky you!), dehydrate for about two hours, then gently break the crackers apart and flip them. Dehydrate another two hours or so.

When they’re done, let them stand in the air for fifteen minutes or so, then put them in an airtight container. They should stay nice and crispy for at least a week or ten days.

Eat them alone or with your favourite dips!

Adapted from Choosing Raw

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