upcycled veggie pulp crackers {gf, df}

Okay, I know making crackers out of veggie pulp is not everyone’s idea of delicious! But if you make homemade nut milks or juice veggies regularly, odds are you’ve got some left over nut or veggie pulp on your hands. Reduce kitchen waste by throwing veggie pulp in a soup, carrot cake, or make these deliciously simple upcycled veggie pulp crackers! 
This recipe is a little variation on my savory nut & seed crackers. Instead of using leftover almond pulp, I used carrot and celery pulp. The key is to combine the ingredients well, use spices that you love, and bake until dry and crisp. 

Prep time: 15 minutes 
Total time: 55 minutes 
Yields approx. 15 crackers


What you’ll need:
1 cup carrot pulp
1 cup celery pulp {or use whatever veggies you juice!}
1 egg {or 1 flax egg - 1 tbsp flax meal and 2.5 tbsp water}
2 tbsp almond flour 
2 tbsp flax meal 
1 tbsp chia seeds
1 tbsp sesame seeds 


SPICES OF CHOICE:
1 tsp cumin 
1 tsp garlic powder 
1/8 tsp thyme 
1/4 tsp salt
1/4 tsp pepper


What you’ll need to do:

1. Preheat oven to 375 {convection roast}.
2. Press remaining fluid from juice pulp. 
3. Combine all ingredients well, or use food processor. 
4. Cover a baking sheet with parchment paper. Press out crackers as thin as you can- about 1 cm thick is perfect. 
5. Sprinkle with salt and sesame seeds. 
6. Bake at 375 for about 35-40 minutes, until crisp and golden! Flip after 30 minutes. 

Note: the thinner the cracker, the crispier they will become. Store in an airtight container for up to a week. Perfect for dipping in hummus or guac, while reducing waste in your kitchen! 


In health, 

Molly