Wednesday, January 9, 2013

Crispy Juice Pulp Cracker Recipe


So you are juicing and have a ton of pulp left over.  What do you do with it?  Why not make some Crispy Juice Pulp Crackers?  You can dip them in Hummus, add them to your favorite soup, or use them as a healthy snack. 

This Juice Pulp Recipe is really easy to make and baking them in the oven allows you to set a timer and finish a few other tasks while they are baking. 

What you will need:

1 Cup of Pulp (You can easily double this recipe is you have more than 1 cup to use)
1/2 Tbsp. Olive Oil
1//2 cup Flaxseed Finely Ground
1 C. Whole Grain Oats Finely Ground (plus a little extra for dusting)
1-2 Tbsp your seasoning of choice (Sea Salt is a Healthy Choice, you may want to add some Black Pepper, we used Garlic and Herb Old Bay)

Preheat Oven to 325 degrees F

Add 1 cup of Juice Pulp to your bowl and mix in the Olive oil using a fork.  Add the remaining ingredients and stir (or mash with a fork) 

Next you are going to need a flat baking sheet, a rolling pin, and your extra oats for dusting.



You want to put the pulp mixture onto the baking sheet, no need to grease, and lightly dust with finely ground oats.  Roll as thin as you would like, the thinner the better.  You want them to be crispy, remember.  


 If pulp starts to stick to your rolling pin lightly dust more oats as needed.



If you have a pizza cutter you can easily cut the pulp into squares or triangles, however you would like them cut. 



Now it's time to add some Sea Salt to the top, go ahead and give it a little sprinkle all over and you are ready to bake.  Bake for 25-30 Mins.  The outside crackers will get crispy the quickest.  If they seem done go ahead and pull them off.  You want to flip the remaining crackers over at this time and bake for another 10-15 minutes.  Depending on how thick or thin they are rolled the times may change and because oven temps vary you will need to pay attention the first time making this recipe.

Also whatever you juice that day will determine the flavor of your cracker.  We juiced Celery, Apple, Spinach, Cucumber, and Kale for these crackers and the Kale was the strongest flavor.  You might even say these are Kale Crackers :)  SO depending on your tastes maybe a heavy carrot base or even Spinach would be better.  There is plenty of room to play around with this recipe.  Be creative and have fun with it.



Once the crackers are dry they are ready to eat.  Add them to your favorite soup or enjoy them with a healthy dip. 

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