Vegan Juice Pulp Crackers

After juicing save about 8 ounces of pulp for this recipe. You can use more if you like but adjust the recipe accordingly.If not using the pulp right away store in your fridge until needed.

Weigh out your chia and/or flax seeds and put them into a bowl.Weigh out the sunflower/pumpkin seeds and add to water along with flax and chia seeds. Pour the 6 ounces of water over seeds and mix well. Let the mixture sit for 4 hours. You’re doing two things here—you’re sprouting the seeds and nuts and you’re allowing the flax and chia seed to take on a huge amount of that water and turn into a faux egg white mixture to hold your cracker mixture together.

After 4 hours add your water/seed mixture and the pulp into the bowl of a food processor. Blend together. If it is too thick you can add a little water. Mix in your sugar and cinnamon.

Spread the mixture over the solid tray in your dehydrator. Dry for 6 hours at 105 F. Flip and dry the other side if still a little “damp”. If you don’t have a solid sheet for your dehydrator you can cover your sheet with parchment paper. For those who have no dehydrator you can use a cookie sheet covered with parchment and bake it at 200 F for 2 hours.

*If you are doing all veggies you can season with soy sauce, salt and pepper and whatever else you like. Experiment!!