[Got extra pulp after making veggie juice? These Juice Pulp Crackers are vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]
As soon as I graduated from nutrition school, I ran out and bought myself a 9-tray Excalibur dehyrdator (and also a Vitamix, and also an Omega single gear juicer, and also a sprouting jar, and also about 1842 assorted supplements).
I just figured I’d be using that dehydrator regularly. I mean, one of my favorite teachers, a raw foodist at the time, used it to whip up recipes like raw walnut-based burgers, raw flaxseed wraps, raw cookies, or (duh) raw kale chips. I mean, I LOVE kale chips!
As it turns out, I wasn’t quite ready for regular dehydrator use in 2004. Instead, I spent my time teaching cooking classes, starting a blog, being diagnosed with candida and altering my diet beyond recognition, writing cookbooks, and generally eating mostly cooked foods.
The machine sat idle in my kitchen, pretty much just an additional surface on which to set plates or packages that couldn’t fit on the already-full countertops.
So, after a few months, I sold the dehydrator to another nutrition student. Little did I know I’d be buying that exact dehydrator again a few years later!
But being diagnosed with candida changed things for me. Unable to eat many starchy foods (and eventually cutting back on most grains, too), I found that I began to crave things like raw crackers and my beloved kale chips. Sure, I could go out and buy them, but who wants to spend an extra $493 per month on raw food crackers and snacks? (Okay, I just made up that number. But believe me, pre-packaged raw foods are pricey!).
So a couple years ago, I purchased a new dehydrator. . . Yep, another 9-tray Excalibur. I started using it regularly for kale chips, dehydrating soaked nuts and seeds, and my beloved kale and seaweed crackers.
Even once I began to drink fresh juice on the regular, I never quite understood the impetus to drink the juice and then find a way to eat the pulp. I mean, after all, if I was taking the time to extract the juice and drink it separately, wouldn’t consuming the pulp afterwards be kind of counter productive? If I was going to consume both juice AND pulp eventually anyway, why not just eat the damn vegetables whole?
In fact, there may be method to that madness. Juicing is a great way to concentrate and extract the vitamins and minerals in your veggies (and fruits, if you include them), sort of like a blood infusion that can get you quick results. After I started juicing regularly recently, I found that my energy increased and my mental clarity sharpened considerably.
In addition, juicing is a great way to alkalize your body, since veggies and most fruits are highly alkaline. Again, for me, this is a huge plus.
On the other hand, the pulp provides a hefty dose of fiber that can certainly be consumed at some later time. And when it’s combined with even more veggies, seeds and seasonings, it becomes one of the most flavorful veggie crackers I’ve ever had (seriously).
These crisp green crackers remind me of harvest veggie crackers of my youth. And, a bonus: they’re also a healthy way to keep you regular with all that fiber (just be sure to drink even more liquid along with your crackers!).
I love these Juice Pulp Crackers slathered with a bit of homemade cashew cream cheese, but any spread, such as nut butter or hummus, works beautifully, too. Or, if you’re eating low-carb and missing chips, break these up into smaller pieces and use as a dipper for guacamole.
Juice Pulp Crackers
These crackers are a great way to use up leftover juice pulp. Save your pulp and freeze it in ziploc bags until you have enough to make crackers. They will serve as a great base on which to spread everything from cheese to hummus to almond butter. They’re also perfectly portable and quite sturdy, so great for travel!
About 3 cups (720 ml) pulp from mostly-vegetable juice (see note, below)
2-3 cloves fresh garlic, cut in quarters
1 carrot, cut into chunks
3-4 leaves chard or kale, or about 2 cups unpacked fresh spinach leaves
About 1/2 cup (120 ml) fresh cilantro leaves, not packed
1/2 red pepper, cut into chunks, or 1 medium tomato, cut into chunks
1/2 onion, cut into chunks (optional)
1/2 cup (120 ml) ground flax seeds
1/2 cup (120 ml) whole raw seeds of choice (I like hemp, flax or sunflower)
2-3 sheets nori, torn into bite-sized pieces (you don’t taste the seaweed, promise)
2-3 Tbsp (30-45 ml) Braggs aminos, as desired
Up to 1/4 cup (60 ml) water, only if needed to spread the “dough”
If your pulp is frozen, allow it to defrost in the refrigerator first. Place all ingredients in the bowl of a large food processor and process until you have a mushy “dough.” Spread the mixture evenly on 2 dehydrator trays that are covered with teflex sheets.
Dehydrate the crackers at 115F /46C for up to 24 hours, until perfectly dry and crispy. After about 5 hours, remove the teflex sheets and continue to dehydrate until firm enough to break into cracker shapes, then continue to dehydrate until done. Makes about 50 crackers.
Note: My typical juice contains 5-6 stalks of celery, 1/3-1/2 cucumber, 1/2 small green apple, 1/2 small lemon (zest sliced away), about 1/2 inch (1 cm) piece of ginger, and 1 small clove garlic. I’ve also made these with juice that had chard, celery, carrot, apple, ginger and garlic–and they were yummy, too! My feeling is that almost any combination would work, as long as you add in the extras listed in the recipe, above.
Oven method: Preheat oven to 250F /120C. Line two cookie sheets with parchment. Spread the cracker dough evenly on the parchment and allow to bake for about an hour. Remove from the oven and test for dryness. If the crackers are firm enough to remove from the parchment, flip them over and peel the parchment off the back (if they are still too wet, allow to bake another 30 minutes and test again). Return the crackers to the oven and continue baking, checking about every 30 minutes, until they are crisp and dry. Cut or break apart into cracker shapes and remove those that are completely done; return any still-moist crackers to the oven and bake until done. Makes about 50 crackers. Store in a covered container for up to 2 weeks.
Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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Tricia Roderick says
These crackers sound great, I’m always on the lookout for healthy crackers.
You mentioned that you use pulp from mostly veg juice but I don’t see any note and was wondering if you could share the juice you make for this pulp.
Ricki Heller says
Thanks, Tricia! And thanks for pointing out that omission. I’ve added it as a note at the end of the recipe. 🙂 Would love to know how yours turn out!
Tricia Roderick says
Thank you, Ricki. I would love to make this juice and the crackers straight away but first I really need to get a better juicer, any recommendations?
Ricki Heller says
I liked the Omega, but I haven’t owned one in a while. I wouldn’t recommend the one I have now (Hurom). This is a great topic for a post, though–I will compile the info and post about it! 🙂