Juicing Pulp Crackers
Basic Juicing Pulp Dough
We start with this basic dough recipe for crackers or “bread” and then vary it for taste and texture with additional seasonings, thickness of the dough and how long we bake or dehydrate it.
- 3 cups Pulp from juicing
- 1 cup ground flax seed
- ½ cup pumpkin or sunflower seeds
- 1 teaspoon sea salt (optional, replace with 1 tablespoon sumac)
- 1 teaspoon Mrs. Dash Extra Spicy
- Black pepper to taste
- 1 cup filtered water
- 2 teaspoons dried dill or oregano or basil
Place all the ingredients in a bowl and mix well. Let stand for 10 minutes to stiffen up.
Taste and add additional seasoning to suit your personal preference.
Press the dough out onto parchment paper or dehydrator sheets to the desired thickness. You can also roll it out with a rolling pin by placing a second piece of parchment paper on top.
The main difference between crackers and “bread” is the thickness we roll it out to. For crackers roll it 1/8 inch thick, for “bread” 1/4 inch thick. You can score the dough with the back of a knife or spatula so they break into uniform shapes.
To bake them we’ve used both the oven and a dehydrator. The oven is quicker, but bakes at a higher temp, so some of the live enzymes are lost. We keep baking until our crackers are crispy, but we prefer our “bread” a bit soft and flexible. Approximate times are listed below.
Oven Method: You can set the parchment paper right on the rack. No need for a cookie sheet or pan. Put in oven at lowest temperature, ours is 150º F. Place a chopstick in the top of the door to keep it open just a crack so the moisture can escape and bake for 3 hours. Remove from oven and flip onto a new piece of parchment paper and bake for 1 more hour until desired crispness is produced.
Dehydrator Method: In a dehydrator, set temperature to 108º F. for 8-10 hours.