{article} {recipe} How To Make Juicy Crackers (How to Use the Pulp from Juicing!)

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Marie-Claire Hermans’ title for this makes me laugh… because the crackers can’t really be juicy! Ha! BUT I totally LOVE the idea she has of taking the pulp from juicy to make delicious crackers. Enjoy the recipe she shares while you’re at it!!

Juicy Crackers

When you juice a lot you will often wonder what to do with all the pulp. Throw it away in a garbage bag? Throw it out on your compost? Feed it to the pets? Crackers are a wonderful, tasteful, economic solution and will save you a lot of money. Just think of what one small pack is costing and you will know how much.

Juice all day long and make a tray in the early evening for a nice and warm breakfast the next morning. This makes a lovely recipe for early, dark winter mornings when you are aching for some warm comfort while the house is warming up.

The principle is very easy and you can add whatever you like. As each juice and the variety of juices you make throughout the day is different, each tray of these crackers will have its surprising tastes. A good timing to make a new batter is around 5 or 6 pm or when you stop juicing. You will still have the time to flip your tray after the first drying period of 4 to 5 hours. Then you can go to bed with a smile. The dehydrator will do the rest overnight while you are having juicy dreams.

TOOLS YOU NEED

  • A juicer
  • A dehydrator or oven
  • A large bowl
  • A wooden spoon or a spatula

INGREDIENTS

  • The pulp of your daily juices
  • 1-2 C grind flax seeds
  • 1 C grind nuts to your choice
  • Herbs and seasonings which fit to the taste of the pulp
  • Sea salt to taste
  • Some pure water or original juice, depending on how much pulp you have

INSTRUCTIONS

  • If you like your crackers with a “clean” color, don’t mix the pulp of the different juices you made but separate them
  • If you don’t mind mixing, stir the pulps until well mixed
  • Grind the nuts you like in your crackers and throw the flour in the bowl with the pulp
  • Add the herbs and seasonings you think will fit with the taste of the crackers, spicy, Mediterranean or sweet…
  • Taste, taste, taste and adjust until you say “Mmmm!
  • Grind your flax seeds and mix everything very well
  • Now add the water or juice you need to have an easy consistency to spread out on your tray
  • Spread the batter on a teflex sheet or parchment paper and make squares so you can break them easily when ready
  • Place the tray in your dehydrator
  • If you don’t have a dehydrator, you can use an oven on the lowest temperature, not higher than 118°F or 42°C . Leave the door a little bit open so the water can evaporate and your crackers will be crunchy
  • If you put your tray in around 5 or 6 pm, you can still flip it over after 4 to 5 hours
  • Let it dehydrate until the next morning and they will be perfect for breakfast
  • Try out what you like. This basic principle works for every pulp and you will have fun creating your own recipes. Enjoy your creations!

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PLEASE TAKE NOTE! We were psyched when Marie-Claire Hermans agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Marie-Claire’s articles and want to keep a good relationship with her. Out of respect for how awesome sauce Marie-Claire and her creations are, PLEASE do not repost her article without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the article. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the crackers in some way! :)

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