We don’t like food waste anywhere. Not on the farm–and not in our kitchen, either. If you make juice at home, these crackers made from the leftover (and fiber-rich) pulp of any kind of juiced fruits and veggies are a clever way to use up every bit of your produce. We mix in garlic and onion powder, caraway seeds, and a pinch of cayenne for extra flavor. They’re tasty enough on their own, but you can have them with cheese, hummus, or fresh fruit, too.Print
- 1 cup leftover juice pulp, lightly packed (ny mix of fruits and veggies will work—just remove any larger or inedible bits and stems)
- 1 cup chickpea flour
- 1/3 cup all purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 tablespoon caraway seeds
- 1/4 teaspoon cayenne pepper
- Black sesame seeds for garnish (optional)
- 1/4 cup (plus 1 teaspoon) coconut oil
- 1/4 cup water
- Preheat oven to 325 degrees.
- Use hands to combine wet and dry ingredients.
- Spread the mixture onto greased parchment paper until thin, about 1/8-inch thickness. Use a knife to create a serrated square pattern. Sprinkle with black sesame seeds.
- Bake for 30-35 minutes until lightly browned. Set aside to cool.
- Once cool, serve with your favorite hard cheese, fresh fruit, and dips. Enjoy!