Juice Pulp Crackers
- 2 cups of Juice pulp, left over from juicing
- 1/2 cup Parsley – stems removed and chopped
- 1/4 cup Chives (a small handful) – chopped
- 1 1/2 cups Flax seeds – ground
- 1/2 cup Pumpkin seeds – soaked
- 1/2 cup Sunflower seeds – soaked
- 2 Tbsp Tamari
- 1 Tbsp Onion Powder
- 1 to 1 1/2 cups Water
Adapted from robinskey.com
Soak your seeds and chop your onion and herbs into large chunks. The food processor will do most of the chopping for you. I ground my flax in a Vita-Mix, but it can be ground in batches with a small spice of coffee grinder, or bought pre-ground.
Put your ground flax and left over vegetable pulp in a large bowl. Add the chopped onion, herbs and drained seeds to the processor and process until chopped up into uniform, small pieces. Add the processed ingredients to the bowl with flax and pulp and add the rest of the ingredients. Mix well. I like to use my hands; it’s messy but works great. Add 1 cup of water to start and add more if needed to make a consistency that is not too wet, but easy to spread.
After it is well mixed, measure out 3 cups onto each teflex sheet. This is the amount that works best for the larger, 5 and 9 tray, Excalibur dehydrators. I had exactly 6 cups, perfect for filling 2 trays. Spread out evenly to edges and then score with a butter knife or non-sharp, flat edged utensil. Dehydrate for 4 to 8 hours, then flip over onto a mesh screen and continue dehydrating until desired crispness. All together it will probably take about 18 hours, give or take a couple hours depending on how wet your cracker mixture was to start with.
Store crackers in an air tight container. If they are well dried, they will keep well for at least a month, and perhaps several. The drier and crispier they are, the longer they will last.