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:
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
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