As I’m winding down my juice cleanse (and I’m starting to feel better!), I’m starting to think about other uses for my juicer.
Every time you juice, you get quite a bit of pulp, which is the fibrous by-product of your juice. Now, one thing I love about juicing is how little prep there is–you don’t have to peel anything–you just wash it and fire it in the hole. You could certainly compost this pulp, or there are tons of other uses for it. I have been freezing mine to add to soup stock, for example. You could also add it into your burgers, or into your bread, if you are making your own.
But last night, I made these great crackers, which are gluten-free and vegan, and their main ingredient? Juicer pulp! Yeah!
Juice Pulp Crackers (vegan, gluten-free)
Adapted from original recipe here
- 3 c pulp vegetable/fruit pulp from juicer (I used a mix of carrot, beet, green pepper, celery, and some onion at the end)
- 1/4 c flax seeds
- 1/2 c chickpea flour
- 1 c water
- 1 tsp garlic powder
- 1 tsp salt
- In the food processor, place all ingredients, and whiz about until incorporated.
- On a parchment-lined cookie sheet, spread the mixture out, tamping down with your hands until it is one, even, thin layer.
- Bake in a 350 degree oven for about 30 minutes. Remove from oven, and allow to cool until you can handle them. Flip upside down on a counter, and then cut into crackers using a pizza cutter.
- Turn the oven down to 300 degrees, and return the crackers to the cookie sheet. Bake for another 20 minutes or so. Turn the oven off, and allow to sit overnight.
- The next morning, you will have crispy crackers–serve with your favourite dip, like hummus.