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vegan juice pulp crackers

(1 rating)
dfish avatar
Recipe by
Doreen Fish
@dfish
Oshawa, ON

If you own a juicer save your pulp!! These crackers are delicious and nutritious!!

(1 rating)
yield 4 serving(s)
prep time 4 Hr
cook time 6 Hr

Ingredients For vegan juice pulp crackers

  • 8 oz
    veggie or fruit pulp...i used apple and carrot for this recipe
  • 6 oz
    water
  • 1 oz
    flax / chia seeds...i used half of each to make 1 ounce
  • 2 oz
    sunflower and or pumpkin seeds
  • cinnamon and palm suger to taste...i added approx 1/2 tsp cinnamon and 2 tsps palm sugar

How To Make vegan juice pulp crackers

  • 1
    After juicing save about 8 ounces of pulp for this recipe...you can use more if you like but adjust the recipe accordingly. Weigh out your chia/ flax , sunflower and pumpkin seeds and put in a bowl. add the 6 ounces of water and pour over. Mix well. let sit for 4 hours. You’re doing two things here – you’re sprouting the seeds and nuts and you’re allowing the flax and chia seed to take on a huge amount of that water and turn into a faux egg white mixture to hold your cracker mixture together.
  • 2
    After 4 hours mix your water/ seed mixture together with your pulp in a food processor....blend together...if it is too thick you can add a little water. Mix in your seasoning and spread it over the solid tray in your dehydrator. Dry for 6 hours at 105.Flip and dry other side if still a little "damp" If you don't have a solid sheet for your dehydrator you can use parchment paper. For those that have no dehydrator you can use a cookie sheet covered with parchment and bake it at 200 for 2 hours.
  • 3
    *If you are doing all veggies you can season with soy sauce, s& p and what ever you like....experiment!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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