Many people have asked me what I do with all the pulp left over from juicing. I have therefore put these images together to show you what I recently did – I just finished a 5 day juice cleanse.
Pic 1 – This is all the pulp left over from one of my juicing sessions, it filled a standard size takeaway container (not that I eat take aways any more). I think this pulp is ginger, apple, broccoli, celery, courgette and kale. It really doesn’t matter.
Pic 2 / 3 – Linseeds (aka Flaxseed) – I ground this freshly in my blender (Vitamix). It took seconds.
Pic 4 – I mixed the ground Linseed and pulp together and added in some spices like cumin to enhance the flavour. You can add salt, pepper, tomatoes, onions etc.
Pic 5 / 6 – After mixing I then spread it out on sheets designed for the Excalibur Dehydrator. Mine is a 5 tray one. I set the heat on 114 degrees fahrenheit and left it for 11 hours to dehydrate, I made sure I flipped them over half way so both sides got maximum dehydration.
Pic 7 / 8 – The finished product! I transferred them to glass jars for storage. I alway put a bit of tissue in the top to draw out any more moisture.
I eat my flax crackers like crisps and I dip them in my home made RAW hummus.
You can also make fruity version crackers, especially if you have fruit based pulp, just add cinnamon and a little sweetener like dates or coconut sugar.
My advice is to just experiment by adding things and seeing what flavours develop – that’s what I did initially. For those of you who have not got a dehydrator you could put these in the oven on a very low heat and leave the door ajar.
I hope this has been useful.
Let me know how you get on making your crackers, Feel free to post your comments here below.
Lorraine, this is a GREAT idea! I’m juicing for a friend who always asks me to save the pulp and use it! How much flaxseed do you use in relation to the pulp? Can you give me a ratio, like 5 parts pulp to 1 part flaxseed? I have an Excalibur but have never made flax crackers and would LOVE to do so, especially for another friend who has a gluten sensitivity and loves crackers! This will be so helpful to me and two others. Thank you.
The ratio I used was near enough 2:½ meaning 2 cups of pulp and ½ a cup of flaxseeds, you can also put chia seeds in for added crunch. The trick is to not make them so chewy that you end up discarding them. Trial and error with this one i’m afraid as it will also depend on how dry you want them.
Let me know how you get on Kathleen, I could post your pic. on my FB page