This recipe should have been posted early in 2013. We have been using a printed off version that we got from one of our associates as a guide, but usually ended up doing whatever we wanted from there. On to the recipe:
Things to know before you begin:
- Before you juice, separate the fruit from the vegetables. (Fruits don’t do as well in the crackers.) It is best to use the vegetable pulp only.
- Using the juicing pulp as soon after juicing is best. Promptly refrigerate in a sealed container and try to use within 24 hours.
- 3 cups – Fresh Vegetable pulp from a juicer (carrots, beets, celery, cucumber, zucchini, leafy greens, etc…) (Use this as the main ingredient)
- 1 cup – Some sort of binding agent (chia, sunflower, flax, almond or another nut flour, whole grain flours – sprouted if possible).
- to taste – Herbs, spices and aromatics to season and jazz it up. (rosemary, oregano, garlic, dill, basil, nutritional yeast, etc…)
- 1 teaspoon of sea salt or more to taste.
- to texture – If necessary, add some high quality water to the mix to make it more spreadable (depends on the dryness of your pulp).
- I always taste my cracker pulp mix after I’ve added the ingredients to see if I need to add a little more salt or flavoring.
- If there are still large chunks in your juicing pulp or you have whole seeds to break up, combine all of the ingredients above in a food processor and mix until smooth – otherwise, just mix the ingredients together.
- For raw crackers, spread a thin layer (1/4 to 1/8th inch) of mixture onto a sheet of paraflex or parchment paper on a dehydrator tray, score with a pizza cutter to the sizes you would like the crackers to be and dehydrate for 4 hours at 115F and then flip them over and continue dehydrating until dry and crispy (depending on the batch this may take another 4 – 8 hours)
- For baked crackers, spread a thin layer (1/4 to 1/8th inch) of mixture onto a sheet of parchment paper on a cookie sheet, score with a pizza cutter to the sizes you would like the crackers to be and bake for 45 minutes to 1 hour at 350F (convection is best) or until dry and crispy.
- Eat them all right away or store in a dry container and snack on them when you want.
Other ideas to use your juicing pulp:
- use them to make a vegetable stock adding one part pulp to two parts water plus and onion, garlic, salt, and other flavorings you wish to add to your vegetable stock. Pressure cook for 30 minutes and strain through a fine strainer.
- Use zucchini pulp to make a zucchini pizza crust.
- Compost your pulp in a composting bin or verma-composting setup.