When you follow the principles of the alkaline diet, it is easy to see that making fresh pressed vegetable juices are a big part of the diet. And after you’ve made a couple of them you probably start to wonder, “What do you do with all of this pulp?”
Making raw flax crackers is one option, as well as a few other frugal tips from the Best Alkaline Diet Juice Recipe (yeah, I said it, the best!) When you make fresh juice, some of the ingredients leave a perfect pulp for raw flax crackers. I’ll be honest, not all juice pulps are worth saving. Some vegetable pulps are best for a soup stock like carrots and celery, or food for the wormies in the compost bin. However, the juices that contain zucchini as an ingredient hold delicious raw flax cracker potential.
The trick is to keep the ingredients that you know won’t make a great cracker out. After countless kitchen experiments with which cracker blends have the best taste and texture, I’ve decided that my favorite ingredients to make crackers with are zucchini, kale, spinach, and sometimes celery. As much as I love my carrots, I put those in a soup stock or let the puppies eat it with melted butter or coconut oil.
When I make a juice that has ingredients that I want to save the pulp of, I will juice the ingredients that I’m saving for crackers first, and juice the rest of the ingredients collecting the pulp in a separate container. In a masticating juicer this is usually easy to do.
To make these Raw Zucchini Flax Crackers, save the pulp of the juiced zucchini and kale, with a bit of the celery from the Clean Greens Juice.
STEP 1. To hold the crackers together grind about two to three tablespoons of whole flax seeds.
STEP 2. I don’t always do this next step; but if you would like the crackers to have a consistent texture, using a food processor, blend the ingredients for the crackers (pulp & flax) with a splash of water. Otherwise, just mix the ingredients together by hand.
STEP 3. Portion out the wet cracker mix into two-bite sized pieces and press flat. The flax makes these easy to work with and the ingredients don’t stick to your hands. Sprink natural mineral salt and black pepper on top.
STEP 4. Lay each flattened wet cracker onto the dehydrator tray and dehydrate at 105F until they are dry.
PREP-TIP. If you make these right after making the juice in the morning, they are ready by that night. You can also store the pulp in the fridge and mix up the crackers in the evening to dehydrate over night.
SNACK-TO-GO. These crackers are a great snack that are easy to travel with or have on hand when you get a case of the munchies for something crunchy and salty. For crackers and dip, try making this Probiotic Hemp Basil Dip to go with the crackers. Sometimes I just eat the crackers and dip as a meal. It’s essentially a salad, just a dried bite-sized version.