Vegan Juice Pulp Crackers

1. 1

   After juicing save about 8 ounces of pulp for this recipe.

2. 2

   You can use more if you like but adjust the recipe accordingly.If not using the pulp right away store in your fridge until needed.

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   Weigh out your chia and/or flax seeds and put them into a bowl.Weigh out the sunflower/pumpkin seeds and add to water along with flax and chia seeds.

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   Pour the 6 ounces of water over seeds and mix well.

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   Let the mixture sit for 4 hours.

6. 6

   Youre doing two things hereyoure sprouting the seeds and nuts and youre allowing the flax and chia seed to take on a huge amount of that water and turn into a faux egg white mixture to hold your cracker mixture together.

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   After 4 hours add your water/seed mixture and the pulp into the bowl of a food processor.

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   Blend together.

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   If it is too thick you can add a little water.

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    Mix in your sugar and cinnamon.

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    Spread the mixture over the solid tray in your dehydrator.

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    Dry for 6 hours at 105 F. Flip and dry the other side if still a little damp.

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    If you dont have a solid sheet for your dehydrator you can cover your sheet with parchment paper.

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    For those who have no dehydrator you can use a cookie sheet covered with parchment and bake it at 200 F for 2 hours.

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    *If you are doing all veggies you can season with soy sauce, salt and pepper and whatever else you like.

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    Experiment!

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    !

* Per serving · 4 servings · Values may vary.

No additional tips available.