Comments on: Recipe: Raw “Pulp Crackers”

By: Capitalmind

Capitalmind — Mon, 05 May 2014 19:03:00 +0000

Cute kid. Think I’ll try this recipe next time. No dehydrator so will use a low oven setting.

By: Leaving the (GAPS) intro behind. | Lifography

Leaving the (GAPS) intro behind. | Lifography — Mon, 24 Mar 2014 20:16:45 +0000

[...] my most awesome discovery has been the use of juice pulp for crackers! I came across this recipe here, but find that these “meatless meatballs” actually work the best (updated recipe to [...]

By: Raw Crackers: done! | looking for a hammock

Raw Crackers: done! | looking for a hammock — Mon, 08 Jul 2013 00:48:00 +0000

[...] recipes that I used was in this website: Pretty in Pink Crackers (Raw and Vegan) by Gena Raw “Pulp Crackers” by Bonzai Aphrodite Raw sun-dried tomato crackers by Gluten Free Cat Crackers and Breads by [...]

By: Mjmmt

Mjmmt — Wed, 16 May 2012 04:04:00 +0000

Great looking raw crackers!!
http://www.veganrawfood.net

By: Sayward Rebhal

Sayward Rebhal — Tue, 08 Nov 2011 21:00:00 +0000

If you make hemp/sesame/sunflower milks, you could use any seed pulp. Or, you could totally just use ground seeds. =)

By: Sayward Rebhal

Sayward Rebhal — Tue, 08 Nov 2011 20:58:00 +0000

Hi Lydia, oh man, I wish I knew Seattle better! But other than Pike Place Market, I’m pretty lost. Sorry!

By: Sayward Rebhal

Sayward Rebhal — Tue, 08 Nov 2011 20:57:00 +0000

That depends on who you ask, but it generally hovers between 105º – 118º

By: Sayward Rebhal

Sayward Rebhal — Tue, 08 Nov 2011 20:56:00 +0000

Excalibur!

By: Clayton Boen

Clayton Boen — Tue, 08 Nov 2011 19:19:00 +0000

Is there a substitution for the nut pulp for people who are allergic to nuts?

By: Rachel

Rachel — Tue, 25 Oct 2011 18:21:00 +0000

Oh I am so glad you posted this recipe. I have been stalking..correction waiting patiently for it as I love seeing them on the WIAW posts.