Raw Juice Pulp Crackers

By Stanka Vukelić

 Photo: Stanka Vukelić

Raw Juice Pulp Crackers

We always enjoy lots of fresh juices here, mostly made from organic fruits and vegetables, and as a result there’s a whole lot of pulp, which, instead of throwing it away, can be used as an ingredient for excellent crackers. The pulp is still a great source for fiber and other nutrients, so why not use it for raw crackers?!

I usually collect juice pulp over the course of a couple of days, and store it in the fridge. These crackers are so simple. And, the added flavour options are endless. In this recipe, I use pulp from Apple Carrot Juice.

The crackers can be used in various ways. We use it for sandwiches, vegetable spreads (as red pepper spread), or for various nut spreads.

Raw Juice Pulp Crackers

Preparation time: 15-20 min.
Dehydration: 8-12 hours

Ingredients:

pulp of 34oz (1kg of carrots) and 17oz (1/2 kg of apples)
2 red peppers
2 onions
3-5 tomatoes
pinch of cayenne pepper
1/2 teaspoon of sea salt
3-5 tablespoons extra-virgin olive oil
1 fresh-squeezed lemon
1 1/2 cups of ground flax seeds

Methods/steps –

1. Grind flax seeds in a clean electric coffee grinder; grind until powdered.
2. Put the tomatoes and red peppers into a food processor and process well.
3. Put all other ingredients into food processor and mix well. Add some water if needed.
4. Spread out on dehydrator sheets in shape of bread and mark the dough (best with a pizza cutter) into handy pieces. Thickness: less then 0.5 inch (~1cm). Dehydrate at 115ºF (46ºC) for 4-6 hours. When the top feels dry to touch, flip and continue drying on the other side. Let dry another 4-6 hours until dry.
5. When dry, store in refrigerator in a sealed container. Stays good for 7 days, maybe more, we’ll never know, because it is eaten up too soon.

Options:

Instead of flax seeds, use chia seeds.
If you don’t have pulp – use fresh carrots and apples (best if shredded in a food processor).

If you don’t have a dehydrator, let dry in an open stove below 120ºF (50ºC).
Or you can bake at aprox. 350ºF (200ºC) for about 30-45 minutes – but this is, of course, no raw food anymore!

Extra Info on Carrots –

1. exceptionally rich source of carotenes and vitamin-A
2. help protect from skin, lung and oral cavity cancers
3. powerful natural anti-oxidant helps protect body from harmful oxygen-free radical injury
4. may help fight against cancers by destroying pre-cancerous cells
5. good in vitamin C
6. especially rich in many B-complex groups
7. compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus
8. may provide you with protection against heart disease and stroke
9. helping you to build strong bones and a healthy nervous system
10. beta-carotene may restore vision
11. may offer memory improvement and cholesterol-lowering benefits
12. has anti-inflammatory properties
13. very good blood sugar regulator

“This post is shared at Plant-Based Potluck Party Link Up”

Please let us know what you think, and leave a comment below! We usually post one new recipe per week, so don’t forget to follow us onGoogle+, Twitter, or via RSS feed, or by simply subscribing to our newsletter at the end of this page!

organictalks.com