Okay! So, I’ve been experimenting with my juice pulp and making some juice pulp crackers based on other juice pulp cracker posts that I’ve read here and here. My favorite juice is pineapple and carrot, and very now and again I’ll add some ginger or apples if the mood strikes. I have only ever used juice pulp in baked goods or pancakes, so making crackers was very new to me.
My first go round wasn’t as successful as I thought it would be. My crackers were a little thick and didn’t have the crispiness a cracker normally has. I had also thought they were be more savory and good with hummus. There’s nothing like eating a sweet tasting cracker with garlicky jalapeno hummus! GROSS.
I believe these particular crackers would taste much better with a nut butter of some kind. As I use more of a variety of fruits/veggies/spices I’ll post more.
Ginger Carrot Pineapple Juice Pulp Crackers
2 c. of juice pulp (if the pulp is still extremely moist, be sure to flattened the pulp out and press some paper towels on it to draw out the excess moisture)
1/4 c. flaxseed meal
3 tbsp. chia seeds (optional)
1/2 tsp. curry powder
1/2 tsp. cumin
You can use a spatula or your hands to mix this all together… I thought it was a little awkward with a spatula, so hands it was!
once everything is mixed together thoroughly, spread out the pulp on a piece of parchment paper on a cookie sheet. You want to spread out the pulp to an even thin layer. On my first try the layer was a little too thick, so my crackers are more chewy than crispy.
Put the tray in the oven at 200 (or, 300 if you’re in a rush. I can vouch that either temperature works) and check on your crackers about every 20-30 minutes.
After your crackers are crispy and cooked, take them out and wait for them to cool off a little before cutting them into the cracker size you prefer.
I’ve since experimented with other juice pulp: kale, spinach, ginger, and carrot. I spiced that one up a little bit and added some salt. I’ll get back to you on those ones. You can really use any pulp that you want and add any spices that you think will work best with the flavor of the pulp. I don’t juice fruit very often, as I rather use my fruit in the form of a smoothie, but I just love love love pineapple carrot juice.
(My apologies for some blurry photos… my camera battery wasn’t charged until they were cut up and out of the oven )