(Photo: Kate Lewis)
Juice Pulp Crackers
Makes about 24 to 30 crackers
- 2 heaping cups juice pulp (any veggies you like)
- ½ cup flax meal
- 3 tablespoons nama shoyu, tamari or (if you are gluten- and soy-free) coconut aminos
- 1 teaspoon coriander
- ½ teaspoon curry powder
- Black pepper to taste (I’m generous with it)
- ¼ to ½ cup water
1. Blend all ingredients except for the water in a food processor. Add water to the food processor in a thin stream till the mix is easy to spread but not watery. (The amount of water you’ll need will vary based on how watery the pulp is.)
2. If you have a food dehydrator: turn the “dough” out onto a Teflex-lined dehydrator sheet and spread it evenly (it should be about ¼-inch thick, or just less than that). Score into cracker shapes with a knife or a pizza cutter. Dehydrate the crackers at 115 degrees Fahrenheit for about 4 hours. Flip the sheet by putting another Teflex sheet over it, flipping it over, and then peeling off your original sheet. Dehydrate for another 4 to 5 hours, or until crackers are nice and crunchy (again, this time may vary based on how watery your pulp was).
If you don’t have a food dehydrator: Preheat your oven to 325 degrees Fahrenheit. Spread the “dough” thinly (about ¼-inch thick, or just less) on a parchment-lined baking sheet and score into cracker shapes with a knife or a pizza cutter. Place the sheet in the oven. Bake for 30 to 40 minutes, or until the crackers are crispy and dry, flipping them halfway through baking.
3. Store the crackers in an airtight container in a cool, dry place.
This recipe is excerpted from Crazy Sexy Juice by Kris Carr.
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