Last Monday I finally shared the recipe for my Raw Tahini Dip – that same one I’m always snacking on in WIAW posts. And this week, I’m going to follow suit, with another regular player in the WIAW arena: my raw pulp crackers!
Now, there’s a lot of recipes out there in Interland already – recipes that use leftover juice pulp as the base for crackers. There’s also plenty of recipes featuring nut pulp (left over from making nut milk), most often in cookies or macaroons. But this here recipe is unique, because it uses BOTH. Hey, at the rate I run through juice and milk, I gots a lot of pulp to process!
The recipe itself is super easy – a “one pot”, er, one food processor, project. Like so:
Raw Pulp Crackers (adapted from Gena’s recipe)
1 ½ cups juice pulp (packed)
nut pulp from one batch of milk
½ cup water
½ cup flax meal (use a coffee grinder, spice grinder, or mortar and pestle)
¼ cup nama shoyu (for raw) or tamari (for gluten-free)
1 tablespoon nutritional yeast
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon turmeric
½ teaspoon black pepper
Place all ingredients in a food processor and mix thoroughly. You want it good and broken down, otherwise you’ll end up with long tough fibers in your crackers! Add more water to thin, if needed.
Turn half of the “dough” out onto a lined dehydrator tray. If you don’t have a dehydrator you can use your oven on the lowest heat, though the final crackers will not “technically” be raw (whatevs, they’ll still be tasty and nutritious!). Just use a baking sheet lined with a Silpat or some wax paper.
Use a spatula to spread the dough evenly over the sheet, then score it into the desired shape/size. Repeat with the second half, on another sheet.
Dehydrate the crackers at 145º for 2 hours, then turn the temperature down to 115º and continue to dehydrate for another 8-10 hours. It helps speed the process along if you flip them after 4-5 hours, removing the non-stick liner. However, this is not necessary and you can totally just dry them overnight.
If you use an oven they’ll take significantly less time, but I’m not sure how much, so you’ll just have to experiment. Keep an eye on them!
And that, my friends, is that. Once they’re dry they’ll keep for a few weeks in an airtight container in the pantry. And the best part about these crackers?