- 1.5 cups juice pulp (carrot works really well)
- 2.5 tablespoons tahini (or your favorite nut butter)
- 1 teaspoon ground turmeric
- 1 tablespoon ground flax seeds
- 1 tablespoon hemp seeds (optional)
- 1 tablespoon nutritional yeast or grated parmesan (optional)
- 1 clove garlic, minced or a few dashes of garlic powder
- 1/2 teaspoon sea salt
- few grinds of black pepper
- drizzle of olive oil or coconut oil
- water (enough to thin the dough out – you may not need any, see notes)
- 1-2 teaspoons honey (optional – I often leave this out. Taste your batter before you add and see if you think it needs to be sweetened up just a bit)
- Heat oven to 350.
- Add the juice pulp to a food process and pulse until smooth. You will likely need to push the pulp down with a spatula several times to get it going.
- Add the remaining cracker ingredients and process until smooth, adding water if needed if your batter is very dry. Taste and adjust seasoning to your preference – including adding honey if you desire. You should have a “dough” that you can form into a ball.
- Cover a baking sheet with parchment paper and spread pulp mixture evenly, forming a rectangle. I like to spread it out very thinly and consistently with my hands, then cover with another sheet of parchment paper, and press down on the top with another baking sheet to get an even distribution. You want the cracker to be quite thin. The middle should be thinner than the outside, since the outside will cook faster.
- Make scores in cracker dough with a pizza cutter or knife.
- Add crackers to oven and bake for 30 minutes. After 30 minutes, remove the baking sheet, take the parchment paper by both ends and transfer directly to the oven rack. This allows crackers to crisp up on the bottom. Bake for an additional 10-15 minutes, checking every 5 minutes.
- Remove crackers from oven when they begin to brown and feel cooked through. If the outside crackers are done, but the inside isn’t, remove the outside crackers and add the rest of the crackers back to the oven for a few more minutes.
- The crackers will continue to harden up as they cool. Break or cut into individual crackers and serve with your favorite dip.
The crackers are best eaten straight away, while they are still crunchy. If you have leftover crackers that have lost their crunch, warm them up under your oven’s low broiler for a few minutes. If you have a very efficient juicer, your pulp will have very little water and you probably will need to add a bit to get the batter to the right consistency. If you have more liquid in your juice pulp, you may not need any water at all!
These crackers turn out the best if I have a lot of carrot pulp. The crackers turn out better when the pulp is mostly from veggies.
You can also add almond pulp if you make homemade almond milk (or another nut milk). Just toss the pulp into your container with everything else.
The beauty of this recipe is that it’s not really a recipe. Every batch will come out a little different based on which fruit and vegetables you use–and that’s ok!
Recipe by reclaimingyesterday.com