I love vegetable pulp crackers!
When you juice, don’t you want to find a way to use up the pulp that way there’s no waste? After searching Gena’s Choosing Raw site I found a great recipe for crackers which will save you the heartache of having to give all your lovely vegetable leftovers to the compost or *gasp* the garbage.
Juice Pulp Crackers Inspired by Gena (inspired by Kristen at Kristen’s Raw)
2 ½ cups juice pulp
½ cup ground flaxseed
½ tsp coriander
½ tsp curry
1 tbsp nama shoyu (raw soy sauce)
1 tbsp lemon juice
Mix all ingredients well, by hand. (You could use a food processor, but you don’t need to.) Add water if needed; I usually find that I don’t need any (especially with cucumber and celery pulp, which is moist), but if you want the crackers to be less dense, go ahead and add ¼-1/2 cup of water to the mix. It should be malleable but still hold together.
Spread the mixture on a dehydrator tray lined with a Paraflex sheet. Spread to about 1/6-1/4 inch thickness. Score the sheet of dough lightly into cracker-sized squares, and put it in the dehydrator at 115 degrees. Dehydrate for about two hours, then gently break the crackers apart and flip them. Dehydrate another two hours or so.
At this point, check the consistency. Sometimes (if I spread them thin), they’re almost ready at this point. Sometimes they need a few hours more. Keep flipping and just let them be if you think they’re not crunchy enough—I definitely like to err on the side of crunch!
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.
If you don’t have a dehydrator, you could probably bake these at 150 or 175.
The wonderful thing about crackers is they’re so versatile, plus you don’t need a dehydrator. You’re not going to lose all the wonderful healing properties, and these are the best alternative ever compared to most modern-day fare.
Thanks Gena! And I hope you guys enjoy these as much as I do!