Don't throw away the celery pulp from your homemade juice! Use it to make Celery Pulp Crackers! They are vegan, grain free, oil free and nut free. This healthy recipe is easy to make in the oven.
Juicing is a really great way to get extra micronutrients from fruits and vegetables. Most of us don't eat enough vegetables during the day so this is a great way to get these nutrients in. A lot of people wonder what to do with the pulp that is leftover from juicing. It seems like a shame to throw it all away, and I have to agree. There is zero waste in my kitchen so this is how I came about making these healthy and delicious celery pulp crackers!
These celery pulp crackers are high in fiber, grain-free, oil free & nut free. Celery pulp or any veggie pulp can be use to make these crackers. So next time you make homemade juice, don't throw out the pulp - use it to make delicious and healthy celery pulp crackers!
This healthy recipe is easy to make in the oven they are vegan, grain free, oil free and nut free.
Celery Pulp Crackers
Prep time: 10 min
Cook time: 1:30 min
Total time: 1:40
Ingredients:
1 cup sunflower seeds
1 cup sesame seeds
1/2 cup flaxseed
1 cup celery pulp
1tbsp all purpose seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp salt and black pepper
2 1/2 cups of water
Everything Bagel seasoning sprinkle on top before baking it's a must.
Direction:
Preheat oven to 260 F. Line baking tray with parchment paper.
Place all the ingredients in the food processor. I use 7 cups food processor.
Process until well combine.
Spread the dough over parchment paper on the baking tray, evenly. Then Sprinkle with everything bagel seasoning its a must. I use 19 by 14 inches cookie tray.
Place in the oven for 60 min or more depend what oven you are using. I use gas oven.
Take it out of the oven and flip the crackers from one parchment paper to another new parchment paper, then cut it into squares with pizza cutter, its easier or knife.
Place it back into the oven for another 30 to 40 min. Check often as every oven temperature is different. Once they are crispy take them out and remove them from the tray to a cooling cookie sheet. If you leave them on the tray they will still keep baking and might burn. Let them cool completely and enjoy with your favorite dip or roasted pepper hummus.
Tip:
I bake them on low so the seeds won't burn but get nice and crispy. Keep in mind that everyone's oven temperature can be varied so check on your crackers often.
You can use any veggie pulp, but keep in mind that the flavour might just be a little different.