I’ve always wondered what do with all of the juice pulp that’s created when I make a batch of juice. It feels wasteful to toss out all of that good fiber, but I imagine that eating the pulp alone might be too, well, fiber-y. Fiber, without the enzymes present in the juice of the whole produce, would likely not digest as easily as the juice by itself—or the produce as a whole. (Of course, there is always a little bit of juice left in the pulp, but you catch my drift.) I figured that combining the pulp with other “living” foods, like activated nuts, in small portions (a few of these crackers make a serving because they're quite filling) would be the best way to enjoy leftover juice pulp without asking too much of my digestive system.
If you like my recipe for Raw Vegan Italian Herb Flaxseed Crackers, then you’ll love these Raw Vegan Juice Pulp Crackers! The recipe does take planning, and the crackers require quite a while to properly dehydrate, but the prep work is super minimal. If you can save leftover juice pulp, soak nuts, and stir stuff, you can make this recipe!
YIELDS
30 crackers
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup leftover juice pulp (I used beet pulp for this recipe)
- 1/2 cup whole flaxseeds
- 1 1/2 cup ground flaxseeds
- 1/2 cup sunflower seeds (soaked and rinsed--directions beloew)
- 1/2 cup pumpkin seeds (soaked and rinsed--directions below)
- 2 tablespoons tamari
- 1/2 teaspoon smoked paprika
- small handful fresh thyme, stems discarded
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- other seasonings of your choice to taste
Directions
1. Soak pumpkin seeds and sunflower seeds in water and two teaspoons of salt for at least seven hours or overnight. Rinse well and set aside.
2. Soak flaxseeds and ground flaxseeds and spices in 2 1/2 cups water and tamari for an hour or until all of the water is absorbed. (The flaxseeds will create a gel-like coating around themselves, not unlike chia seed in chia pudding.) Mix the sunflower seeds, pumpkin seeds, and juice pulp. The mixture should cohere but still be fairly spreadable.
3. Dividing the mixture between three dehydrator trays lined with parchment paper or dehydrator sheets, spread the mixture until it forms a 1/4” blanket over each tray.
4. Dehydrate the mixture for three hours at 115 F. After three hours are up, use a butter knife or a bash-and-chop to score lines on the cracker spread where you will eventually break the crackers into smaller, cracker-sized squares.
5. For ten more hours, dehydrate the crackers at 115 degrees F. After about six hours, remove the trays and carefully flip the cracker spread in order to dry the backsides of the cracker spreads. (The drying time will vary depending on your dehydrator and the humidity in your home, so play the total drying time by ear.)
6. After your crackers are dry, break the crackers at the score lines you made and store them in an airtight container. To preserve the crunchiness, store in the fridge. When stored in the fridge, these crackers can last for several weeks.
More raw vegan recipes: Raw Vegan Homemade Almond Butter
Raw Vegan Gluten-Free Lemon Bars
Raw Vegan Chocolate Almond Cookies
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Photos: Mary Hood Luttrell
