By Claire Georgiou, Reboot Naturopath, B.HSc ND
Whenever I’m juicing I always juice the vegetables that I know I want to keep the pulp for first. The veggie pulp is excellent for pasta sauces, vegetable or meat pie sauces, crackers and other recipes. Here is a great list of ideas for what to do with your juice pulp: 9 Ways to Make the Best of Your Juice Pulp . You can also make these crackers that contain no sugar and are high in fiber, omega 3 fatty acids, antioxidants and with the added bonus of the wonder spice turmeric. Enjoy!
Note: You can also use a dehydrator if you have one instead of the oven, and dehydrate for 10 to 12 hours. (For this recipe I used a dehydrator)
Servings: 12 - 16
Serving Size: 2 - 3 crackers
Calories: 70 calories
Trans Fat: 0g