Seed , Nut & Juice Crackers

Ingredients:

200g juice pulp – I use my morning green juice left overs.

125g ground almonds

90g sunflower seeds

90g pumpkin seeds

3tblsp olive oil

1tblsp tahini

1tblsp tamari

Salt and pepper

 

 

110C

Method:

  1. Mix all ingredients together well.
  2. On 2 baking trays spread it out on greaseproof paper so it is a few mm thick and even all over.
  3. Mark out gently the lines of the size of the crackers you would like them to be using a knife but not cutting the whole way through.
  4. Bake for 1 hour and break the lines you made and split them into crackers.
  5. Bake for another hour or so – until completely dry and crisp – it is hard to overcook these – it’s always better a little longer.
  6. Cool and store in an airtight container. 

Notes:

If they are not fully dried as it depends on oven and how thick you have spread them – leave them in for longer if not completely dry or they will be soft – and soft crackers are gross!Alternatively if you have one you can do the same and use a dehydrator overnight.

Different juice pulp will produce different flavours – experiment what works for you, the seeds are also changeable.

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