Juice Pulp Crackers

view all my healthy recipes  |  original recipe

ingredients

• 2 cups juice pulp
• 1/2 cup ground flax meal
• 1 tsp sea salt
• 2 tsp thyme (I used dried)
• 1 tsp black pepper
• 1/4 cup water
• sesame seeds, sprinkled on top

cooking steps
Tip: Make sure that all inedible seeds and skin are removed from produce before juicing if you intend to use the pulp for crackers!

1. Preheat oven to 350 degrees. Combine all ingredients in a food processor. Slowly add water until the mixture is well combined but still sticky
2. Cover a baking sheet with parchment paper and spread the mixture out very thinly. You will want this to be as thin as possible or your crackers may turn out bready versus crunchy.
3. Bake for 30-40 minutes until crispy. Remove from oven and cut into 1.5 inch squares.

Note: Like kale chips, these don’t store very well, so they are best to eat the same day they are made!
Dehydrating: If you have a dehydrator you can spread the mixture evenly onto a teflex or “fruit leather” dehydrator sheet. Set dehydrator to 115 and for 5-6 hours, flip the cracker over, and dehydrate for an additional 4-5 hours until crunchy.