Green Juice Crackers
So you've just made a delicious batch of green juice and you're trying to figure out what to do with the leftover pulp. Well, you could compost it for sure, but did you know you can also make some pretty darn yummy crackers out of it?
Not only are you cutting down on waste by using every last bit of those veggies, but you're getting the added benefit of a healthy snack full of fiber and the benefits of the seasoning that your use for it. Read on below for the recipe!
•2.5 Cups juice pulp
•1/2 Cup flax meal
•1/2 Cup chia seeds
•1 teaspoon each of sea salt, dill, paprika & cayenne
- Pulse all ingredients in a food processor. Stop and scrape the side as needed. You may need to add a little water to hold the "dough" together if your pulp is very dry.
- Spread juice pulp on a silicon baking mat, score with a butter knife to shape into crackers. Put your oven on the lowest setting, cook for 1-2 hours, until the tops are dry, break the frackers apart, flip them, and cook another 1-2 hours. Turn the oven off and let the crackers cool inside. If you take them out and they're still too moist, just cook them a little longer. The total cook time will vary depending on your pulp, your oven and how thick your crackers are.
- If using a dehydrator, dehydrate at 115 for two hours, break them apart, flip them over, then dehydrate another two hours. As with the oven method, the total dehydration time will vary based on the above mentioned factors.
- This recipe is awesome because it will change depending on what you've used for your juice. Some great veggie ingredients include: celery, garlic, cilantro, ginger, etc.
- You can also use this recipe as a vegan and low-carb pizza crust, just skip the scoring and dehydrate or cook it for less time.
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