Juice Pulp Crackers

Juice Pulp Crackers

If there’s one thing about me that you should know, it’s that I really don’t like to waste….especially food. 

Obviously this can be a great quality, because it means I get super creative with using every single part of the food that I’m preparing. 

But it can also make a practice like intuitive eating more challenging, because I’ll want to eat every last drop of food off my plate, even if I’m already well past fullness. Oh well, I’m a work in progress, what can I say?

Learn more about intuitive eating with this book written by the founder, Evelyn Tribole. 

Needless to say, my disdain for wasting food has come up with some pretty tasty concoctions over the years. Including these crackers that are made out of leftover juice pulp.

Today’s post will share my favorite juice pulp cracker recipe, while still giving you plenty of space to get creative. 

Check out my juice pulp granola recipe

Try my carrot, spinach, cacao juice pulp cookies

Don’t forget about my juice pulp hemp pizza crackers.

Juice Pulp Cracker

Juice Pulp Crackers

Okay, so one of the best things about juice pulp crackers is that you can really get creative with it. I will say that one of my favorite juice pulps to use is green juice pulp, or something rootsy with carrot and beet juice pulp. 

In my experience, the sweeter juice pulp blends with a lot of fruit should be avoided for crackers, and used more for something like juice pulp cookies or juice pulp granola.

You can also get creative with the seeds you use. I love a good pumpkin seed cracker, but you might be more of a sunflower seeds girlie. 

Or perhaps you’re feeling sesame seeds with coconut aminos for a bit of an Asian flare to your juice pulp crackers. 

Heck, you might be into chia seeds with loads of onion powder, garlic powder, and oregano for an herby delight. 

The point is: you do you when you make your juice pulp crackers, okay? As long as you make them….I’m happy. 

Just remember:

The one seed you don’t want to change up is the ground flax seeds (lnk). Why? Because these are binders. That means this ingredient helps to keep everything sticking together. 

In vegan baking and cooking, people use flax seed eggs and chia eggs a lot, because eggs are usually the binder in non-vegan food. That being said, I guess you could try using eggs as a binder for these crackers too. In that case, it might be better to blend everything with a food processor just to make sure it’s mixed together really well. 

To be clear, I haven’t tried it with eggs. So I have no idea how it tastes. But that’s why I proudly say that I’m not a food blogger, I’m just here to encourage you to create and explore in your own kitchen. 

Juice Pulp Crackers Ingredients

 Juice pulp of your choice (I used carrot, spinach and celery leaves)
Ground flax seeds
Seeds of your choice (I used pumpkin)
Nutritional yeast (optional)
Spices of your choice (I used sea salt, black pepper, smoked paprika, and a dash of turmeric)

Juice Pulp Crackers ingredients

Juice Pulp Crackers Instructions

Surprise, surprise- I didn’t measure anything! As usual, these are estimated amounts.
What I will say is that this filled an entire baking tray lined with parchment paper with the mixture spread pretty thin.

Preheat the oven to 150 degrees.

Step 1

If your flax seed is not already blended, then blend the seeds with a quality blender, until it basically looks like flour. I used about 3/4 cup of flax seeds. Make sure you have a high quality blender.

Step 2

Combine ground flax seeds with your juice pulp of your choice.  Remember, try to choose savory vegetable flavors, and save the sweet, fruity pulps for desert items. I used about 3 – 3 1/2 cup of juice pulp stored in an airtight container. 

Step 3

Add seeds to your liking. I used about 3/4 cup of pumpkin seeds. Add nutritional yeast if you like a slightly tangy/cheesy flavor. I used about 1/2 cup of nutritional yeast. 

Step 4

Spice as you like it. I used sea salt, black pepper, smoked paprika, and a dash of turmeric. Other great options are ground garlic or ground onion. 

Step 5

Mix the spice and pulp mixture until the ground flax seeds  start to bind it all together (I used my hands for this). 

Step 6

Spread mixture thinly onto a baking sheet. Pack it on the tray so that it’s solid. You can either cut it into squares here while it’s still soft (pizza cutter works great for this), or you can break apart once it’s hard/cooked. Make sure that it’s spread evenly, so that it cooks evenly. 

Step 7

I let mine bake for an hour and a half in the oven on a low heat because I don’t have a dehydrator. I like mine hard and crunchy, which is why I let them bake for a while. I’d suggest continuing to check on them after 30 minutes. 

Step 8

Once they have a consistency that you like, cut up and enjoy with the dip of your choice!

Juice Pulp Crackers directions



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