Seed , Nut & Juice Crackers


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





  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. 


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.