Crunchy Thai Raw Crackers
The leftover pulp from your vegetable juice is so full of nutritious fibre, vitamins and minerals - why on earth we continue to throw it in the bin I am not sure! What's more, it's not so cost effective to throw out parts of our beautiful fresh produce is it.
So on that note, here is a raw crackers recipe dedicated to living sustainably, creating minimal waste and enjoying good flavourful nutritious food, all in one.
You will need:
2 1/2 cups leftover vegetable juice pulp (the equivalent of 1-2 juices) *see recipe note below
1 1/2 cups water
1/2 cup raw buckwheat
1/2 cup flax seeds
1/2 cup ground flax meal
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup hemp seeds
1/2 bunch coriander, roots included
1 stem lemongrass, roughly chopped
1 clove garlic
1 large red chilli, roughly chopped
1 teaspoon sea salt
Step 1: prepare a delicious veggie juice (carrots, beets, celery, cucumber etc work well) and drink! Save the leftover juice pulp for use in this recipe. You may even like to refer to our Green Juice recipe for inspiration, perhaps add a few other veggies, as above.
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 (use baking paper between the mixture and your rolling pin to prevent it from sticking). 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 your dehydrator for 8-12 hours, or longer if you like them extra crunchy.
Remove, break along the scored lines. Store your crunchy thai raw crackers in an airtight container in the pantry. If you find they soften a little over the coming week, simply put them back in the dehydrator overnight and they'll be super crunchy!
* To achieve the Thai flavours in these crackers, be sure to use ginger and turmeric root in your juice (I always add these to my juices), so the flavours are infused into the juice pulp. Alternatively, just add a little of these ingredients to the recipe below. If you decide to make up your own flavour combinations make sure to let me know in the comments below.
** If you don't have a dehydrator, an oven on 50 degrees Celsius will produce a similar result.