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Let’s get 2 things out in the open right now:

  1. I need chocolate.
  2. I want to have my cake and eat it too.

It is possible to deliciously “healthify” most sweet treats.  In this recipe I turned a batch of white flour/high sugar/high fat chocolate cupcakes into a tasty *gluten-free (GF) chocolate muffin containing less sweetener and refined oil.

There’s also a “secret” healthy ingredient:  the pulp from juicing beets.  When I juice fresh fruits and vegetables, I occasionally reserve a bit of the pulp from apples, carrots, and beets.  I freeze the pulp for later use.  Chocolate and beet go well together.  I bet you don’t taste the beet!

Dry Ingredients:

1/3 C EACH:  quinoa, millet, and brown rice flours
1/2 C oat flour* (for 100% GF, use GF oats)
3 T ground flax
2/3 C cocoa powder
1 t baking soda
1/2 t salt

“Wet” Ingredients:

1 C non-dairy milk
1 T white vinegar
1/3 C evaporated cane juice (vegan sugar)
1/3 C vegan brown sugar
1/4 C organic canola oil
1 1/2 t vanilla extract
1/2 C pulp from juicing beets

1/3 C vegan chocolate chips (optional)

Combine the dry and wet ingredients separately, then mix together and add the chocolate chips.  Bake in muffin liners at 350 degrees for 22 minutes.  Makes 11.

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.


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!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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"My purpose is not to offend you, it is to provoke you to think." Unknown


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June 2021

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