JUICE PULP CRACKERS

Okay, so the name ‘Juice Pulp Crackers’ may not sound the most attractive, but let me just tell you – I am here to change that. These little babies hit the mark for more than one reason – they are super simple to make, taste absolutely delicious, are packed full of fibre and nutrients and help reduce food waste.

As an ex-chef, turned just general food lover there’s nothing I love more than experimenting in the kitchen with different flavours, techniques and creating new and exciting ways to use ingredients; especially using up left-overs. Food waste is a topic that is so close to my heart, so much so that I wrote this article about it, and the idea of ‘juicing’ although leaves you with an incredibly quick and delicious way to enjoy fresh juice at the touch of a button, just breaks my heart to see 90% of the product being thrown away.

So, like many people who may have brought into the fad, who just juiced it once – this one is for you. So dust off your juicer and let’s get crackin’.

By using the pulp left inside your juicer after, well, you know, juicing – you are able to turn something that you would normally throw away into crunchy, delicious and nutritious crackers to dip into soup, enjoy with cheese or just nibble on their own.

Just create your normal fruit and veggie juice on the regular and save the pulp (Removing anything inedible such as stones, leaves or certain skins) for future use. Depending on the amount of juice you make you can either create these straight away or tub and freeze until you have enough pulp left over. You can also freeze the pulp in two separate containers one for the more fruit-based juices and one for the veg. I will be creating some delicious fruit pulp goodies shortly so keep your eyes peeled for that one too.

Once you have your pulp, mine are normally very heavy carrot based, but that’s just because I love those in my daily juices but the best thing about this recipe is that you can literally tailor it to what your preference is, and every batch will be slightly different which just gives them that homely, rustic feel all the more.

 

JUICE PULP CRACKERS 
Makes: 1 Tray of Crackers
Time to Make: 1hour

Ingredients:
500g of Juice Pulp
75g of Milled Flaxseed
60g of Rice or Coconut Flour
2tbsp Chia Seeds
Salt and Pepper

Water if needed
Poppy Seeds

Method:
Place your fresh or defrosted juice pulp into a bowl.

Add in the flaxseed, flour, chia seeds and salt and pepper into the bowl and mix to combine.

Bring the mixture together to form a dough. If it is a little dry add a splash of water, bit by bit and combine until at the desired consistency. Alternatively, if it is a little wet add more flour, bit by bit and combine until at the desired consistency – you want it to hold together in a dough, but not be crumbly or wet/sticky.

Place your pulp dough onto a greaseproof lined baking tray and top with another piece of greaseproof paper. Either using your hands, a rolling pin (or wine bottle) or another tray flatten the dough out and roll into the corners. Try and keep the mixture at an even thickness throughout to ensure even cooking time.

Roll or flatten to your desired thickness. The thinner you spread, the crispier the cracker, the thicker the cracker, the more dough and bread-like. Completely your choice.

Using a knife or a pizza cutter, indent your crackers – you want to cut 3/4 of the way through.

Top with poppy seeds by sprinkling them across the dough.

Bake in the oven at 300c for 45 minutes or until crisp. You know when they are done when you press down on a cracker and it doesn’t give way. They will slightly shrink in the oven.

Remove from the oven, and allow to cool for 5 minutes.

Transfer to a cooling rack, removing them from the grease-proof paper and breaking them into their individual crackers – if you skip this step they become soggy and do not dry out completely, so I highly recommend leaving this in.

Leave to cool completely and transfer to an air-tight container until you are ready to eat. They last for 5 days.

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