Raw Vegetable Juice Pulp Crackers

If you're a regular juicer like me you can save a LOT of money in crackers if you choose not to waste your pulp; once you've made raw crackers a first time you'll know how very easy they are (and how much money you can save).

Know that anything goes in raw crackers - the flavours of your juice really soften once dehydrated. I made a juice a couple of weeks ago consisting of beetroot, apple, celery, carrot, lemon, ginger and turmeric and chose to add 1/2 cup of raw buckwheat to the below recipe (minus the curry powder) thus bulking them out. They were delicious and regardless of the fact a whole lemon had gone through the juicer they didn't taste very lemony at all.

Whilst we're getting creative how about considering the following ideas:

• Roll them out to the size of a pizza base (and leave them a little thicker than a cracker) and dehydrate them for less time (so not super crunchy) so as to create a raw pizza base? You could then spread them with some homemade pesto, fresh cherry tomatoes, olives...any of your favourite combos
• How about a wrap? Give them about 4 hours on one side and flip them over for another few hours or until it is pliable enough to wrap around your chosen salad ingredients
• Add leftover cooked quinoa to the pulp for a healthy carbohydrate and protein addition.

You'll need:
2 1/2 cups leftover vegetable pulp
1 1/2 cups water
1/2 cup flaxseeds
1/2 cup ground flax meal
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup hemp seeds
1 large chilli, seeds removed
1 teaspoon curry powder
1 teaspoon sea salt

Prepare a delicious veggie juice (carrots, beets, celery, cucumber etc work well) and drink! Save the leftover juice pulp for use in this recipe.

Combine all above ingredients in a food processor until the mixture resembles a tacky dough. Spread the mixture over the sheets of a dehydrator and using a rolling pin, roll to about 3-4mm thickness (it may help to use baking paper between the mixture and your rolling pin).

Dehydrate* at 41 degrees C for approximately 4 hours. Remove, score lines on the surface to your desired cracker shape, then carefully flip the sheets over. Place back into dehydrator for approximately 8 hours, or longer if you like them extra crunchy.

Remove, break along the scored lines. Store in an airtight container in the pantry.

* If you don't have a dehydrator, an oven on 50 degrees Celsius will produce a similar result.