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Juicer Pulp Crackers

Juicer Pulp Crackers

Serves: 8

Category: Burgers, Pizza, Wraps and Chips
Author: Margie M

Average Rating: 
Rated by: 1 members

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4 cups vegetable pulp from juicing
3 tablespoons ground flax seeds
1 tablespoon chia, poppy or other seeds
1 tablespoon low sodium soy sauce
1/2 cup pomegranate or other juice
1 lemon, juiced
1/2 teaspoon chipotle, chile, paprika, turmeric, black pepper as desired


Preheat oven to the lowest possible temperature or prepare dehydrator. Combine all ingredients except spices in food processor. Scrape down sides as necessary. Pat down and roll out as thin as possible on parchment paper to fit your baking pan. Sprinkle with your favorite spices. Use a knife to score into 1-1/2" squares. Bake approximately 10 hours, turning every few hours until crackers can be separated easily and are crisp.

Calories 62; Protein 2 g; Carbohydrates 12 g; Total Fat 1.7 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 72 mg; Fiber 2.4 g; Beta-Carotene 2958 ug; Vitamin C 16 mg; Calcium 59 mg; Iron 0.9 mg; Folate 27 ug; Magnesium 40 mg; Zinc 0.3 mg; Selenium 1.2 ug

Comments (1):



01/04/2013 05:45 PM

Rated this recipe:

These are fun to make out of the veggie pulp we were previously wasting. Containing no grain of any sort, they are surprisingly satisfying and even addictive when dipped in homemade pesto, hummus, salmon spread, etc. Yield is about 50 crackers.