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I always feel a little guilty about “wasting food” when I throw out the pulp after I juice. To use some of my carrot-celery-cucumber-parsley-apple-lemon pulp, I decided to create some raw crackers using my Excalibur Dehydrator.
LEMON PEPPER GARDEN VEGGIE FLAX CRACKERS:
Soak 1 cup flax seeds in 1 1/4 cup water for about an hour…
Add the flax seeds (with absorbed water) to a large food processor with 2 cups juicer pulp…
Process with 1/2 t onion powder, 1 t lemon pepper, 1/2 t sea salt, 1 t nutritional yeast, and 1/2 t garlic powder…
Divide the mixture in half and spread thinly on 2 dehydrator trays over the ParaFlexx Non Stick Dehydrator Sheets (or parchment)…
Dehydrate at 115 degrees for about 8 hours, until completely dry. After 3 hours, flip the partially dehydrated cracker sheets over and score them (if desired) into the size and shape pieces you want. Break apart when they’re done. Raw crackers store well in the freezer.
Here are some other raw crackers I’ve made…
SALSA-FLAX CRACKERS from “Becoming Raw” by Brenda Davis and Vesanto Melina…
SUNNY RYE CRACKERS from “Becoming Raw”…
Sunny Rye Crackers taste good with a dab of mustard and a dollop of lemon dill sauerkraut…
Making your own raw crackers is easier than you might think – Happy Crackering!
Carrot Raisin Muffins
For this recipe, I used the carrot and apple pulp leftover from my juicer. If you want to use regular shredded carrot, then you’ll need to decrease the moisture a bit. These are dense and moist…and delicious! These are not gluten-free, but they are wheat-free.
Dry Ingredients:
1/3 C each: quinoa flour, millet flour, spelt flour, and ground oats
1/4 C ground walnuts
1/4 C ground flax
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger
“Wet” Ingredients:
2 C juicer pulp from juicing carrots and apples (or just carrots)
1 small banana, mashed
1/2 C brown sugar
scant 1/3 C unsweetened applesauce (*3 cubes)
1/3 C + 2 T non-dairy milk
1/3 C R.W. Knudsen Vita Juice blend or apple juice (organic)
2 T organic canola oil
1 t vanilla extract
1/4 C raisins
Mix the dry and wet ingredients together and bake in muffin liners at 350 degrees for about 23 minutes. Makes 1 dozen.
*Freeze applesauce in ice cube trays so you always have applesauce on hand for baking. Applesauce is used to replace oil in baking.
NOTE: You can make lower fat, gluten-free (GF) Carrot Pineapple Muffins by modifying this recipe as follows.
- Instead of spelt flour, use brown rice flour.
- Instead of ground flax, use garbanzo bean flour (to reduce the fat).
- Instead of 2 C carrot pulp, use 1 C carrot pulp and 2/3 C chopped pineapple (part of a can of pineapple).
- Instead of 1 small banana, use 2.
- Decrease the brown sugar to 1/3 C.
- Omit the apple sauce.
- Decrease the non-dairy milk to 2 T.
- Use pineapple juice for the juice (from the can of pineapple.)
- Decrease the oil to 1 T.
Freeheel Vegan 