Juice And Crackers
September 28, 2011  |  Recipes

My good folks, I present to you the Juice Cracker!

Okay, I must admit not the most appetizing of names but I wanted to get your undivided attention.

You may think that I have gone mad, and that this combo is more cringe-worthy than mouthwatering, but this dynamic duo do indeed go hand in hand.

How so, you ask?

When you juice fresh veg and fruits, one of the more sad and wasteful byproducts of this process is the fibre that has been left behind once all the juice has been extracted. I have always felt so tremendously guilty and wasteful for dumping this fiberous pulp into the composter.

No Longer my friends!

Determined to make use of the pulp I began experimenting by adding it into sauces & baked goods. These are excellent ideas and add bulk, texture and fibre into your snacks and meals. But the most delicious nutrient-dense discovery was turning this refuse into crunchy, crispy crackers. With the addition of a few simple ingredients, you can have your juice and your crackers too!

After feasting on your delicious green juice, use the pulp to make some incredible flavourful and fibre rich crackers.

Savoury Flaxseed Crackers

What you will need:

  • pulp leftover from juicing ( I used celery, apple, cucumber, tiny piece of ginger, spinach, parsley, rainbow chard, carrots)
  • 1 cup flaxseeds soaked for 3 or more hours (I soak them overnight)
  • 1 zucchini, blended (I used my Vitamix)
  • 2 large tomatoes (blended with zucchini)
  • seasoning of your choice (I used 2 crushed cloves of garlic[blended with zucchini] and a sprinkle of oregano and basil)

Mix all ingredients together and spread on teflex sheets or parchment paper to desired thickness. Remember, these guys will shrink a lot so allow yourself around a 1/2 inch thickness or so, (I have made them thinner, delicious but not dip-able).

Dehydrate until crispy.

I use a dehydrator and let them sit over night at 110° flipping halfway through, however you can try your oven at the lowest possible setting, propped open slightly for  a couple of hours or so. (If you try the oven method, please let us know how it goes –  esp. how long and what temperature you used.)

Don’t be afraid to experiment with different veg combos when you juice, any combination will do. You may even surprise yourself at how delicious your unusual combo will taste. Also, try a sweeter version of this crunchy cracker by adding in more apples to the juice or by adding blended soaked dates, prunes or raisins and/or a little cinnamon. Your imagination is your only limitation!

These raw crackers are amazing on there own or delicious with any dip you desire.

What’s your favourite Juice Cracker recipe?

Have you signed up for the Kombucha 101 and Nutmilks, Juices, Smoothies and Elixirs workshops yet?

 


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