I can’t believe it’s taken me nearly three years of eating a plant based diet to realize that these fiber rich, CRISPY (big fan of the crisp), nutrient dense, gluten free, vegan crackers are so EASY to make.
Having tried to juice daily over the past year and a half, it’s pretty crazy to think I’ve composted so much juice pulp without realizing how simple it is to turn it into something crispy and delicious. Now, I no longer have to spend $6 on a small box of Mary’s Crackers…sorry Mary. Plus, this version is much more nutrient dense, and if you consider that my pulp was not being used anyways, they cost me virtually nothing.
I know that we are advocates of eating a plant based diet on a budget, and this recipe does include the use of a dehydrator to make the recipe and a juicer to provide the ingredients, but these two babies are worth every penny. Furthermore, the models that I have are not too pricey, and I use them all the time, soon to be much more with my recent revelation. I have a Breville juicer that my honey found on ebay for $125 (sells in stores for around $250…score) and a Salton food dehydrator that sells on amazon.com for $78 (mine was a gift from a pal who upgraded to an excalibur…another score) with a cheaper model running about $38.
Anyways, let’s get down to the crackers. This batch was an experiment gone right, and you should be able to use whatever pulp comes from your next juice. I ran my veggies through the juicer twice to make sure I got all the goodness out of them, so keep that in mind if you have a cheap-ish model.
I have a pretty ‘earthy’ palette, so feel free to add more salt, pepper or spices of choice to jazz these up a bit. I personally love the way the veggies came through in the flavour.
1 medium beet
1 bunch of celery
A fat handful of spinach
1 tsp sea salt
2 tsp lemon zest
1/2 cup of hemp hearts
1/2 cup of ground flax seed
1/4 cup finely chopped onion
Ass-tonnes of cracked black pepper
A pinch of cayenne
2 tbsp of nutritional yeast (omit if you’re super strict about being raw)
I tried using my food processor, but the ingredients just wound up on the side of the bowl, so I blended it all together by hand, which worked really well. Once you have all ingredients mixed well, take about 2 tbsp at a time and roll into a ball. Press flat with your palm, use a flat press to squish them down as thin and even as possible, then scoop off the surface in one piece. I used a stainless steel vegetable scoop and it worked well. You can also do them in sheets, but I wanted a nice round shape.
Place each cracker onto the dehydrator sheet (I did not use parchment paper, and one of the reasons I held off for so long in making these is because I thought I needed to), stack them up, and turn it on. I left mine on for 7 hours while I went about my day, but I only have one temperature on my dehydrator, so this will vary depending on how crispy you want your crackers and the options of your model.
Once they have reached your desired crispiness, you can use these raw crackers for canapés (use less per cracker for a smaller version), burger buns (dehydrate for less time so they stay bendy), salad toppers, and with dips or soup.
All in all, the prep was about ten minutes, and that included playing around with my food processor, which you won’t have to do now that you know you can just blend ’em up in a bowl.
Now get cracker-ing! (sorry, couldn’t resist.)
~The Vegan Project