How To Turn Your Juicer Pulp Into A Nutrient-Rich Pulp Cracker

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If you juice daily, you might think that the pulp produced is going to waste. It is a shame to spend money on quality produce and then have a portion of it go to waste when you juice.

If you would like to make use of this pulp, take a look at this easy raw pulp crackers recipe using juicer pulp.

Note: Best and safest to reuse juicer pulp only from organic fruits and vegetables.

This is a simple recipe that anyone can follow and it can still be considered a raw recipe, for those of you on a raw food diet. The main thing to remember is to avoid heating at a temperature above 42o Celsius (or 105o Fahrenheit). Making these tasty crackers at a low temperature will ensure the vegetable pulp still retain its nutrients.


Ingredients For Raw Pulp Crackers

First, you will need to gather the necessary ingredients. This recipe calls for a variety of seeds. The combination of ingredients will help bind the foods to create the crackers. To prepare this recipe, you will need:

  • 2½ cups of leftover juicer pulp
  • 1½ cups of water
  • ½ a cup of flaxseeds
  • ¼ cup of sesame seeds
  • ¼ cup of chia seeds
  • ¼ cup of hemp seeds
  • 1 teaspoon of curry powder (or garlic/onion powder)
  • 1 large chili pepper (with seeds removed)
  • Sea salt to taste


Directions for Making Raw Pulp Crackers

To start making your own raw pulp crackers, combine all of the ingredients listed above in a food processor. Mix the combination of ingredients until you have a sticky dough material.

  1. Lay out a sheet of wax paper on your counter (or dehydrator sheets, if you are using a food dehydrator). Spread the mixture on the sheet, or multiple sheets, and use a rolling pin to smooth out the mixture. You should try to get the mixture to a thickness of 3 to 4 millimeters.
  2. You may also find it helpful to lay a sheet of wax paper on top of the mixture, to keep it from sticking to the rolling pin.
  3. Place the sheets on a cooking tray and place in your oven, or use a food dehydrator, and dehydrate at a temperature of 42o Celsius. Continue dehydrating for about 4 hours.
  4. Remove the sheets from your oven or your dehydrator and use a knife to score lines across the surface. Flip the sheets over and place the tray back in your oven or dehydrator for another 8 hours. Letting them dehydrate for a longer period will make them crunchier.

This is a simple recipe, but it will take almost an entire day for your crackers to be ready for eating. Plan ahead, and dehydrate them while you have other things to attend to around the house.

If you are using your oven, you should remain home the entire time the oven is on. With a food dehydrator, you have the luxury of being able to go away and check on your crackers later on.

Give these raw pulp crackers a try and then look for more ways to make crackers with different ingredients and spices.




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About Sara Ding

Sara Ding is the founder of She is a certified Wellness Health Coach, Nutritional Consultant and a Detox Specialist. She helps busy men and women identify their health issues at the root cause, in order to eliminate the problems for optimum physical/mental health and wellbeing.

Show comments (2)


  1. Sheila A Cunningham-Hazel

    crackers look delish, Would like muffin recipes too.

  2. You dont mention what temp to put the oven on. I would guess the lowest setting but it never says

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