Are you tired of throwing away nutritious green juice pulp? Prepare to revolutionize your snacking game with these incredible dehydrated crackers that transform food waste into a crunchy, nutrient-packed powerhouse! These homemade crackers are not just a snack; they're a sustainable culinary adventure that will tantalize your taste buds while reducing kitchen waste. Get ready to impress your health-conscious friends and discover a whole new world of guilt-free, eco-friendly munching!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups green juice pulp
- 1 cup ground flaxseed
- 1/2 cup sunflower seeds
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of green juice pulp, 1 cup of ground flaxseed, 1/2 cup of sunflower seeds, 1/4 cup of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt to taste.
- Preheat your dehydrator to 115°F (46°C). If you don’t have a dehydrator, you can use an oven set to the lowest temperature, but a dehydrator is recommended for the best texture.
- In a large mixing bowl, combine the green juice pulp, ground flaxseed, sunflower seeds, nutritional yeast, garlic powder, onion powder, and salt. Stir well until all ingredients are thoroughly mixed and the mixture starts to hold together.
- If the mixture feels too dry, you can add a little water, one tablespoon at a time, until it reaches a dough-like consistency. It should be moist enough to form into a cohesive mixture but not too wet.
- Once the mixture is well combined, transfer it onto a dehydrator tray lined with a non-stick sheet or parchment paper. Spread the mixture evenly into a rectangle or square shape, about 1/4 inch thick, using a spatula or your hands.
- Score the mixture into cracker-sized pieces using a knife or pizza cutter, making it easier to break apart once dehydrated.
- Place the tray in the dehydrator and allow the mixture to dehydrate for approximately 6 hours. Check periodically to ensure they are drying evenly. If using an oven, leave the door slightly ajar to allow moisture to escape and check for doneness around the same time.
- After 6 hours, check the crackers for crispness. They should be firm to the touch and break easily. If they are still soft, continue dehydrating, checking every hour until they reach the desired crispness.
- Once done, remove the crackers from the dehydrator and break them along the scored lines. Allow them to cool completely before storing.
- Store the dehydrated green juice pulp crackers in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.
- Enjoy your healthy, homemade green juice pulp crackers as a snack, with dips, or as a crunchy topping for salads!
Tips
- Moisture is Key: The consistency of your mixture is crucial. If it's too dry, add water gradually; if too wet, incorporate more ground flaxseed.
- Dehydrator vs. Oven: While a dehydrator gives the best results, an oven can work. Just keep the temperature low and the door slightly open.
- Even Spreading: Use a spatula or offset knife to create an even, thin layer for consistent cracker texture.
- Flavor Boost: Experiment with additional herbs and spices like dried basil, rosemary, or chili flakes to customize your crackers.
- Storage Hack: Use a vacuum-sealed container or add a small silica gel packet to maintain crispness and prevent moisture.
- Pulp Preparation: Ensure your green juice pulp is well-drained to prevent excess moisture in the crackers.
- Nutritional Flexibility: Feel free to swap sunflower seeds with other nuts or seeds based on your preference or dietary needs.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 6g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
