Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
If you have ever been through a juicing phase you may have wondered what you can do with all the pulp. These crackers are one idea, as long as your juice is full of veg like carrot, spinach, kale, celery and beetroot, not orange and pineapple etc.
1½ cups flax seed
1¼ cup ground almonds
½ cup pumpkin seeds
¼ cup sunflower seeds
¾ cups veges, grated, or juicer scraps
2 tbsp sesame seeds
1 tsp ground cumin
1 tsp dried oregano
½ tsp sumac
1 tsp sea salt
If you’re using the oven, preheat it to its lowest setting and line a large baking tray with baking paper. If you’re using a dehydrator, set it up to 46°C and line the tray.
Place the ﬂax seed in a bowl and just cover with water. After an hour all the liquid should have been soaked up by the flax seeds.
Add all the other ingredients to the soaked flax seeds and mix well. If the mixture seems too dry, add a little water, or if it’s too sticky, add more ground almonds.
Tip the mixture onto the lined tray and begin ﬂattening the dough out with a rolling pin (or just use your hands) until the dough is about 2mm thick.
Dry out in the low oven or dehydrator until crisp and dry. I find this takes around 12 hours. Once cooked, cut into squares and store in an airtight container. They should stay fresh for about a week.