Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger, and maybe apple.
Crispy Juicer Pulp Coconut Crackers
Servings: yields 4 dozen
Preparation Time: 20 minutes
Ingredients:
- 3 cups juicer pulp
- 1/2 cup flax seeds, finely ground
- 1 cup dry coconut
- 1/4 cup soft or melted coconut oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder, fresh garlic, or whatever seasoning appeals
- water as needed, may need up to 1 1/2 cups
Directions:
Process ingredients in food processor. You will need to do this in batches. Add enough water to make a workable dough that holds its shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.
Adjust herbs and spices to taste. Remember these shrink, so the flavor will be concentrated.
Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4-inch or less thickness. Score into crackers.
Dehydrate at 135 degrees F in a dehydrator. Turn crackers over when firm and dry on top. They are done when dry throughout and crisp.
Break apart and store in an airtight container.
These are great as is or with butter, cheese, nut butter, or whatever!
Ina from Creston, BC, Canada, just won $50 for this recipe and photo! Submit yours here!
