Vegetable juice is such a good way to start the morning! But have you ever felt guilty for throwing away all the wasted pulp and fibre from the vegetables and fruit you juiced? This recipe only takes a few extra minutes of your time so give it a go instead of throwing out and wasting all the pulp.
There is no possible snack that is more nutritionally dense for you then this snack here- the pulp from freshly juiced vegetables including all their fibre and left over vitamins and minerals compacted into a biscuit with added nuts and seeds and flavours, so delicious and perfect to dip into a pot of hummus for a snack! Nutritionally dense and healthy snacks are so hard to find without added sugars, preservatives, fat and gums that your body just does not need to deal with on a daily basis. The best way to clean all this out of your system is with a boost of fibre from a snack like this one!
Veggie juice is such a great way to get extra vitamins and minerals (so is fruit juice, but this is a lot higher in sugar) although without eating the whole vegetable, you are missing out on all that fibre and goodness. Fibre is so so important for a healthy gut microbiome, healthy digestion and plays a major role in reducing the glycemic index of your food and reducing Cardiovascular disease by contributing to lower cholesterol!
I also hate wasting food, so I thought I would come up with a snack recipe for the left over pulp! Even better this snack is extremely high in fibre and nutrients straight from whole foods, it is vegan, dairy and gluten free and you can literally make it any flavour you like!
Here is the original recipe I used with beetroot and carrot pulp and just seasoned with salt. You can add any flavours you like though, another good one is curry powder flavour, paprika or even sweetened ones with honey or maple syrup and coconut sugar! Let me know if you would like me to provide these recipes, but feel free to try them out yourself!
Plain & Salted Mixed Vegetable Crackers
- 2 cups of mixed vegetable pupl (any vegetable, fruit or combination you like or have left over)
- 2 tbl Olive oil
- 1 tsp salt
- Pinch of cracked pepper
- 2 tbl coconut flour (or almond flour)
- 1/4 cup of mixed seeds of your choice (I used a combination of pumpkin seeds, poppy seeds, sunflower seeds, chia seeds and linseeds)
- Generous tsp of salt to taste
- Line a baking tray with baking paper and pre-heat the oven to 200 degrees c.
- In a bowl, combine the fresh vegetable pulp, olive oil, salt, pepper and flour and mix with a spoon or your hand until all ingredients have combined, it should look similar to the image below.
- Tip out the mixture onto the baking tray and pack it down as firm as possible onto the tray aiming for ~1-2cm thickness as shown below.
- Place in the oven and cook for 10 minutes on 200 degrees c.
- Turn the oven down to 150 and leave in for 45 minutes. All ovens are different, so if you find after 45 minutes it hasn’t dried out properly, leave in the oven and check every 15 minutes until the edges are crispy and it is golden brown on the top.
- Remove from oven when cooked and place on a drying rack allowing it to crisp.
- Sprinkle salt over the biscuits once cooled and then cut or pull-apart into desired sized biscuits.