So if you ended up making the Celery Juice with our MISA Bags or any juice for that matter you’ll know that juicing creates a fair amount of waste and leaves behind pretty much all the fibre.
If you’re looking for a way to reduce food waste and don’t have/want to compost this cracker recipe is delicious.
Crackers are one of my favourite things and also one of those foods that can be incredibly hard to find package free.
This recipe is vegan-friendly, gluten and dairy-free and can easily be adapted to your tastes and whatever nuts and seeds you have in the pantry, so get creative.
Would love to hear if you try this recipe out and see your pictures.
Tag us @misacollective! Happy Snacking 🙂
Ingredients
- 1C juice pulp
- 1 C Nuts – I like ½C Raw Almonds, 1/2C Cashews
- 1/2C Sunflower Seeds
- ½ C Pumpkin Seeds
- â…“ C Flaxseeds
- 1/4t tsp salt
- 1 Tbsp Chia Seeds
- 2 Tbsp White & or Black Sesame Seeds for sprinkling on top
- 1 Tbsp Spices/herbs of your choice
- Optional: Nutritional Yeast, Tamari or Tomato Puree – Offers more Umami
- 1-3 Tbsp of water – dependant on how much juice pulp
    YIELD: Makes two trays
Equipment
Food proccessor/Personal Blender
Parchment Paper/Silicone Baking Mats
Method
- Preheat oven on fab-bake 150 (302 Degrees F).
- In a food processor add the nuts, blitz until it resembles a rough breadcrumb texture.Â
- Add the sunflower, pumpkin and flax seeds and chia seeds, herbs and spices, salt & blitz again.
- Add the nutritional yeast/tomato puree/tamari, juice pulp and blitz – the mixture should come away from the sides creating a sticky dough, add water until this is a spreadable mixture. (If you’re using a personal blender you may need to tip the dry ingredients out into a large bowl before adding wet ingredients for more mixing room).
- Place parchment paper or silicone baking mats on an oven tray, if your tray isn’t flat flip it over and out the paper/mat on the bottom surface to create a flat tray for more even cooking.
- Spread the mixture out as evenly as possible (TIP: sandwiching between parchment paper/mats and using a rolling pin/jar allows for a less sticky situation and more even spreading)
- Make cuts in the mixture to create your shapes or leave whole to be broken up into shards once cooked.
- Sprinkle over seeds and herbs.
- Bake low and slow to dry the crackers out, checking on them and moving regularly – once they hold their shape it’s a good idea to spread them out – the outer edges will cook faster. I like to shuffle them around and space them out on a grilling rack to get the optimal crunch.Â
