If, like me, you are juicing every morning but wondering what to do with the left over pulp then try these delicious pulp crackers. Healthy, crunchy and full of flavour it’s hard to believe they’re made from pure vegetables. Tasty on their own or as an accompaniment to your favourite salad you won’t just want one or two.. you’ll be going back for more!
It’s hard to choose a favourite… beetroot and carrot, kale and courgette, spinach and cucumber. The easy solution is to make all 3! I can’t believe how simple these are to make … and even easier to eat! These were a big hit with my friends as a snack to go with our weekend drinks but equally delicious the next day as a snack for the kids lunch boxes.
To make these pulp crackers take the reserved pulp and mix with chia seeds, flax seeds, quinoa flakes, quinoa flour , chopped cashew nuts, herbs and seasoning. If you can’t find quinoa flakes then double the quinoa flour instead. These are full of goodness! Then add the water or juice and mix to form a ball.
You can even taste it at this stage to see if you want to add any extra ingredients.
Place a piece of parchment paper on your kitchen worktop and the pulp mixture on top. Then place another piece of parchment on top and with a rolling-pin roll the dough until about ¼ inch.
Pull off the top layer of parchment paper and prepare the baking tray with a layer of another layer of parchment or greaseproof paper.
Using a pizza roller cut the dough into squares.
Place the squares on the baking tray, sprinkle with sesame seeds and bake for 30 minutes at 150˚C checking halfway through. Using a dehydrator is by far the best method. They retain more nutrients than baking in the oven. Although it takes longer these pulp crackers remain crunchy for days afterwards. They are so crunchy they even taste like crisps! By baking them in the oven they remain crunchy for 1 day only but you can crisp them up in the oven the next day. I can’t recommend a dehydrator highly enough as you will use it endlessly … for dried fruits, granola bars, vegetable crisps, fruit crisps and much more. You can buy one here at a very reasonable price.
Serve with your favourite dip, as a vegetable crisp or as an accompaniment to your favourite salad. These are delicious with my recipe for 3 delicious dips.
- 2 cups/ 240g vegetable pulp
- ¼ cup/40g quinoa flakes
- ¼ cup/40g quinoa flour
- ¼ cup chopped cashew nuts
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 2 tablespoons chopped fresh herbs (parsley, coriander or oregano)
- pinch salt
- 230ml/1 cup water or vegetable juice
- sesame seeds for garnish, optional
- Preheat the oven to 150˚C/300˚F. If using a dehydrator then prepare the trays.
- Place the vegetable pulp in a bowl.
- Add the quinoa flakes, quinoa flour, chopped cashew nuts, chia seeds, flax seeds, herbs and salt. Mix until well combined.
- Add the water or vegetable juice and mix until it comes together.
- Form a ball with your hands and place on a piece of parchment paper. Place another piece of parchment over the top and using a rolling pin roll the dough until it is ¼ inch thick. Sprinkle with sesame seeds on top.
- Using a pizza cutter or knife, cut the dough into squares. Place on a lined baking tin and cook in the oven for 30 minutes checking after 20 minutes. You want them lightly browned but not over done.
- If using a dehydrator then place on the trays and turn the fan to no.3 and dehydrate for 5-6 hours until crunchy. Enjoy!
- If you can't find quinoa flakes then double the amount of quinoa flour instead. Quinoa flour may be made by grinding quinoa in a powerful blender like a thermomix.
- Using parchment paper prevents the dough from sticking to the rolling pin and allows you to roll the dough more thinly for better results.
- If the crackers are soft the next day then crisp them up in the oven before eating. Dehydrating the crackers gives better results as they stay crunchy for up to 5 days.