Fruit & Vegetable Pulp Crackers

By : Yogurt Hydro | 8 Comments | On : February 4, 2015 | Category : Bread, Cooking & Baking, Dehydrating, Desserts, Food, Preserve, Probiotic, Quick Breads, Recipes

Last week I started a Apple Raspberry Wine. Rather than discarding the pulp afterward, I decided to use it.
Whenever I juice or make a mash I am left with a portion of fruit or vegetable pulp that normally is thrown away. I have occasionally added it to cakes or breads. This time I decided to try out crackers.

The result was a crispy flat bread type cracker with something of a fruit roll up thing going on as well.
They are very flavorful and we’ve already finished the batch!

Here’s the how to:

1 cup fruit or vegetable pulp (I used raspberry and apple) from juicing, mash, or ferments.
3/4 cup dark rye flour
1/4 cup coarse rye meal
1/8 cup sesame seeds
1/8 cup dried cranberries
1/8 cup shredded coconut
1 tbsp. oil
3/4 tsp. sea salt
1/2 tsp. cracked black pepper
1/8 tsp. cinnamon
1/8 tsp. dried lemon zest
1/4 tsp. dried chili pepper seeds
heaping tbsp. peanut butter

*1/4 cup flour (I chose whole wheat)
*water
*seeds, oats, dried fruits, etc.
Sunflower seeds, dried figs, and walnuts are going in next time!

* – as needed for desired ‘dough’.

Combine all in food processor. It won’t form a dough in the traditional
sense, the pulp will dominate it.

Spread using spatula on greased baking sheet to 1/8″ – 1/4″ thickness.
Use edge of spatula to score a grid in cracker sized pieces.

Place in oven at lowest setting and leave door slightly open to allow
moisture to escape. (Or in your dehydrator.)

Dehydrate about 4 hours. Separate along score lines, turn over and continue
dehydrating until done.

I wasn’t sure what to expect, but these were a big hit!

Do you use the fruit & vegetable pulp from juicing, etc. in your recipes?

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