September 14, 2013

Carrot Pulp Crackers - for zero waste juicing

Juicing has been a routine in our morning schedule for the past 8+ years. It has evolved from just squeezing fresh orange juice using a citrus juicer, to taking orange-carrot juice using a centrifugal juicer to finally upgrading to vegetable juice in a masticating juicer.

Masticating juicer is the newest addition to my kitchen and I am loving it so far. It is so easy to clean and also, I love the way it takes out all the juice from greens. I was surprised by the amount of juice we can get out of the greens, though the carrots (and similar veggies) work a little different on this juicer. In the centrifugal juicer, carrot juice would produce pulp, but the pulp was not really usable as in it did not seem to contain anything useful. On the other hand, the masticating juicer produces significant amount of pulp from carrots and because of its masticating action, the pulp seems to be still 'healthy' and it looks like finely powdered carrot. So I did not feel like just throwing them away. I have been exploring ways to save them and use them in creative ways.




Here are a couple of versions of crackers that I have made using the carrot pulp. The first one is a 'sweet & soft' version while the second one is a more 'crispy & spicy' version. They both go well with soups or as a mid-day snack. I would like to hear from raw-foodies on how this turns up on a dehydrator as I don't have one yet.


Carrot Pulp Dates Crackers

  • Carrot Pulp - 1 cup
  • Flax seeds - 2 T
  • Almonds - 1/2 cup
  • Deglet Noor Dates - 1/2 cup
  • EV olive oil - 2 T
  • Sea salt - 1 tsp
  • Cumin seeds - 1 tsp
  • Turmeric - 1/4 tsp
  • Pepper - 2 tsp

  • Put all ingredients into Vitamix jar or food processor and process to get a dough consistency. You will have to use the tamper to push everything down and scrape the sides few times. 
  • Make the dough into sort of a log and refrigerate for couple of hours so that it is firm. 
  • Once ready to bake, take out and slice into thin slices. 
  • Spread them on a cookie sheet lined with parchment paper and bake at 350 degree toaster oven for 25-30 minutes.


Carrot Pulp Buckwheat Crackers

  • Carrot Pulp - 1 cup
  • Chia seeds - 2 T
  • Buckwheat - 1/2 cup
  • Pepper - 1 tsp
  • Sea salt -3/4 tsp
  • EV Olive oil - 2 T
  • Dried rosemary - 1 tsp

  • Put all ingredients into Vitamix jar or food processor and process to get a dough consistency. You will have to use the tamper to push everything down and scrape the sides few times. 
  • Make the dough into sort of a log and refrigerate for couple of hours so that it is firm. 
  • Once ready to bake, take out and slice into thin slices. 
  • Spread them on a cookie sheet lined with parchment paper, sprinkle rosemary and bake at 350 degree toaster oven for about 20 minutes.



Sharing this on Healthy Vegan Friday MoFo

5 comments:

  1. That dish looks absolutely delicious. I am going to try it today. If it works, that is going to be preparation for my hubby.

    ReplyDelete
  2. That was very informative. Thank you very much for the share. Please update now and then.

    ReplyDelete