My cold pressed juicer gets quite a workout in my kitchen. I regularly use it to make almond or nut milk and at least a couple of times a week I have my kids sitting on the bench feeding vegetables and fruit through it to make a variety of juices. As much as I love the juices, I am always bothered by the amount of pulp that is left over. So, I am so excited that these pulp crackers worked out. I was inspired to make them after I read a post on www.theholisticingredient.com and I adapted my recipe using Amy Crawford’s as a basis. I used the pulp from 2 different juices which consisted of kale, lemon, ginger, parsley, mint, apple, cucumber, carrot, beetroot and orange. I also added the almond pulp from a batch of almond milk. I used hemp seeds, flax seeds, chia seeds and psyllium husks together with a good pinch of salt and some water to ‘glue’ everything together. I mixed it all up in the food processor, used my hands to press it down as flatly as I could on lined baking trays. I then used a knife to score the sheets of pulp into cracker sized squares and then baked them on the lowest setting of my oven (90C) with the door slightly ajar for about 6 hours. They are such a fantastic snack and taste amazing smothered in avocado, a good pinch of salt and a squeeze of fresh lemon. I am so thrilled to have use for all my pulp now!
3 cups of pulp from juicing vegetables, fruits and nuts
1/2 cup hemp seeds
1/2 cup chia seeds
1/3 cup flax seeds
3 tbspn psyllium husks
1 – 1.5 cups of water
a good pinch of salt
Combine everything in a food processor until it all comes together. Add a splash more water if it looks too dry. Spread it out as thinly as you can on lined baking trays. I used 2 trays and I found it most effective to used my hands to pat the mixture down to get and thin it out. Use a knife to score lines across and down the sheets tom make cracker sized rectangles.
Place your oven on the lowest setting. If your oven goes as low as 50C, bake it at that temperature with the door closed. if your oven only goes down to 90C, leave the door slightly ajar and bake until crisp. This took me about 6 hours.
Snap them into crackers and enjoy with your favourite toppings.