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About this recipe
Did you know that you can make some delicious crackers using juice pulp? After years and years of juicing, I have discovered a few tips for making the most of vegetable juice pulp.
In this recipe, I used carrot juice pulp to make some delicious crackers that are perfect for snacking on throughout the day. Whether you’re looking for a morning meal or an afternoon pick-me-up, these crackers are sure to hit the spot!
Ingredients
- Pumpkin and sunflower seeds.
- Oats.
- Flaxseeds.
- Chia Seeds.
- Olive oil and salt.
- Juice Pulp. Use green juice pulp, celery juice, beet juice, or carrot juice pulp.
Mix all the ingredients in a bowl with water and let it rest for a few minutes.
Place the mix between two pieces of parchment paper and, with a roller, spread it evenly. Place it on a baking sheet.
Remove the top piece of parchment paper and bake until golden brown; let them cool, and break them into pieces for easier storage.
💡Important Tips
- Chia and flaxseed act as binders in this recipe, so it is essential that you let the batter rest for at least 10-20 minutes until it has a consistency that is more like dough consistency. I like to use whole flax seeds, but you can substitute them for ground or powdered flaxseeds if you don’t like them.
- It’s best to use raw pumpkin seeds; even better if you can find sprouted seeds, as sprouting increases their nutritional value.
- When rolling the batter on the parchment paper, if the edges separate, lift the top layer of paper and, with your hands, put it together and continue rolling.
- You must try to make the crackers as thin and even as possible. Since they are primarily seeds, we want them to roast evenly.
- When baking, check them every 10 minutes. There is no need to flip them, but turning the baking sheet at least once is important to prevent it from burning.
- When ready, let them cool before cutting (use a serrated knife) or breaking them into pieces. Store them in a tightly closed container, where they can last up to three weeks.`
- If they lose their crunchy and delicious texture, just put them in a toaster oven or a skillet for a few minutes.
- If you prefer a less seedy batter, you could also pulse it a couple of times in the food processor.
Flavor add ons
- For a cheesy flavor, add nutritional yeast to the blend; if you want a more umami bite, season lightly with tamari or coconut aminos.
- The flavor combinations are endless; add garlic powder, ginger, sea salt, onion powder, turmeric, and fresh herbs like parsley, dill, or cilantro.
- Black pepper will give these a perfect bite, etc. Make this juice pulp cracker dough yours and adapt it to your liking.
How to enjoy juice pulp crackers?
With hummus, vegan cream cheese, mushrooms, as crutons for a Caesar salad or to finish a healthy Mexican soup.
Juice Pulp Crackers
Making juice pulp crackers is an excellent way to use up the leftover pulp from juicing. Not only do these crackers provide a healthy dose of fiber from the vegetables, but they also contain the beneficial seeds. They make a great snack on their own, complement a salad nicely, or can be paired with soup for a satisfying meal.
Equipment
- Bowl
- Baking sheets
Ingredients
- 1/2 cup chia seeds
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup flaxseeds
- ½ cup oat flakes
- 2 cups juice pulp
- 2 teaspoons salt
- 1½ cups water
- 4 tablespoons olive oil
Instructions
- Pre heat the oven to 350ºF.
- Mix all the ingredients in a bowl and wait 10-20 minutes for all the liquid to be absorbed.
- To prepare, place the mixture between two sheets of paper and use a rolling pin to flatten it. Remove the top layer of paper and bake in the oven for 10 minutes. Flip the mixture over and bake for an additional 10 minutes until the edges are golden brown. Once they are finished, remove from the oven and allow to cool.
- Remove them from the oven and let cool. Store in a tightly closed container in the cupboard. Heat in a skillet or toaster oven if they lose their crispiness.
Notes
Short-Term Storage:
- Cool Completely: Before storing, make sure the crackers are completely cooled. This helps prevent moisture from getting trapped in the container, which can make the crackers soggy.
- Airtight Container: Use an airtight container to store the crackers. This will protect them from humidity and keep them crisp.
- Room Temperature: Store the container at room temperature. A pantry or a kitchen cupboard is usually ideal.
- Consume Within a Week: Homemade crackers don’t contain preservatives, so they’re best consumed within a week.
Nutrition
Serving: 30gCalories: 92kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 204mgPotassium: 111mgFiber: 3gSugar: 1gVitamin A: 1785IUVitamin C: 1mgCalcium: 39mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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