Has everybody gone crackers?

I like to make juice. Like… serious health conscious vegetable juice. If that’s your bag, this post is for you.

Tonight I made some juice from 6 carrots, 1 apple, 1 peeled lemon, one beet and a generous chunk of fresh ginger. In the early days of enjoying my frosty beverages I was thinking of things to do with the leftover pulp.

What’s leftover after you juice the veggies and fruits is a lot of soluble and insoluble fiber and nutrients that didn’t get mooshed out in the juicing. I hate wasting things. It’s partly my inner hippie, my years of farm living, and some personal issues I can’t get into on the internet. Anyways, this is what I use to make my home-made crackers. As far as I know, pretty much any fruits and veggies will do except for cucumber, sorry. Just think about the combo and how it will taste when paired with hummus or whatever. This recipe is for carrot sesame crackers.

Take the pulp and pick out any large chunks. To the pulp, add the following (amounts don’t need to be exact)

1 heaping tbsp tahini (this is where the sesame comes from)

2 heaping tbsp flax meal

a few dashes of tamari or soy sauce (or just regular salt if you’re soy-free)

Moosh it with your hands until you can mold it into a ball that’s at least somewhat doughy. Spread it out into your food dehydrator on one of the plastic sheets intended for fruit leather and such and dry overnight. My dehydrator doesn’t have heat settings or a timer so I can’t be more specific than that. It works, that’s all I know. You can also spread it out on a wax paper lined baking sheet and covered in tin foil. Bake them at 200F/90C for 30-45 minutes, depending on the thickness of the dough. Check it frequently to be sure it doesn’t burn.

The rich color and sweetness comes from the carrots and beets, slightly savory from the soy and nutty from the tahini and flax. You might also get some bite from the ginger! They’re great with home-made hummus, soy or nut cheese, salsa, cheesy bean dip, spinach artichoke dip, guacamole or whatever it is that blows your skirt up.

Here are my finished crackers: low calorie, preservative free, low glycemic index due to no added sugar or processed flour, high flavor and incredibly filling (remember… lots of soluble and insoluble fiber.) You can also customize them adding whatever your heart desires. Pulp from spinach mango juice makes great spinach sun dried tomato crackers: it’s a favorite when mango comes into season here in Florida in the spring. I’ve also been known to make spinach pizza crust. They will keep in a plastic baggie in your fridge for 3-4 days.

This is Christie, signing off… to finish off last night’s hummus with my fresh crackers.

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5 thoughts on “Has everybody gone crackers?

  1. Those look tasty. I am going to have to keep my eye out for a dehydrator from the thrift store.

  2. SAMANTHA says:

    what a great idea! I’m always trying to think of creative things with my juice pulp as well! Great post!

    • Kinenchen says:

      Let me know what you come up with! I can only eat so much carrot cake/crackers with dip/pizza… what am I saying. More pizza and carrot cake, please!

  3. […] and some vegan cheddar into the pie crust and then mixed them with a tofu scramble recipe from this is my everest , I just put “egg” part into my food processor with a carton of Mori Nu soft silken tofu […]

  4. […] hoping that they can be incorporated with the pulp that results from making vegetable juice to make crackers that are vegan, gluten-free and loaded with fiber instead of […]

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