Repurpose juice pulp

Juice Pulp Cracker Recipes

Curry Crackers

Ingredients:

2-3 cups very dry juice pulp

½ cup ground flaxseed

½ cup curry powder

1 tsp turmeric or 1 drop doTerra turmeric oil

4 tbsp tamari

1 tbsp lemon juice

¼ cup pumpkin or sunflower seeds

Noochy Juice Crackers {These are my fave!}

Ingredients:

1 cup green juice pulp tightly packed

¼ cup ground flax seeds

¼ cup chia seeds

½ cup nutritional yeast

2 tbsp sesame seeds

1 tbsp tamari

½ tsp sea salt

¼ cup water

½ tsp garlic powder

¼ tsp smoked paprika

Birdie Bird Crackers

Ingredients:

½ cup chia seeds

½ cup sunflower seeds

½ cup pumpkin seeds

½ cup flaxseeds

½ cup oats {I use Scottish oats}

2 cups juice pulp

2 teaspoons salt

1½ cups water

4 tablespoons olive oil

Food Revolution Crackers

Ingredients:

1 cup juice pulp

¼ cup ground flax

2 tbsp chia seeds

1 tbsp sesame seeds

3 tbsp nutritional yeast

1 tbsp miso or chickpea paste

1 tbsp tamari

1 tsp garlic powder

Instructions for all recipes:

Put any seeds {chia, flax, pumpkin, etc.} in a bowl, cover with water & let stand for 20 minutes.
Rinse the seeds & mix together with remaining ingredients. {Using a food processor makes this easier, but it’s not necessary}
Oven Instructions:
- Preheat oven to 350ºF
- On a baking sheet, spread the mixture between two pieces of parchment paper & evenly spread it thin with a roller to about ¼-inch thick.
- Remove the top piece of parchment & bake for 30 minutes or until golden around edges & crisp.
Dehydrator Instructions:
- Roll the mixture evenly onto a dehydrator tray lined with a non-stick sheet until about ¼-inch thick.
- Dehydrate for 5 hours at 115ºF
- Flip and remove from the sheet. Dehydrate on unlined tray for another 2 or 3 hours, until the crackers are dried throughly.
Let cool, then break or cut into crackers.
Store in an air-tight container & use within 7 days. Crackers can also be frozen for up to a month. If they lose their crispness, heat in a skillet or toaster oven for a few minutes.

Uses: