Store bought for $1.40 per gram, versus home made for .23 cents per gram.
One of the hardest things for me on my healthier diet is giving up my favorite junk foods, like crunchy corn chips. I am on a continual quest to create healthy food that meets my culinary needs for flavor and texture. Being healthy should never be a loss, but always a gain.
These crispy crackers are made in a dehydrator and are made from a base of seeds and vegetable pulp left over from the juicer. This article is less of a recipe, and more of a methodology. In two weekends I made probably 6 batches, using different ingredients, with different results. All of them turned out very edible and some were delicious. They cost a fraction of the green crackers I buy at my organic grocery store.
If you juice really stringy vegetables like celery, you’ll have stringy and fibrous pulp in your crackers. This is not good or bad, just something to think about. Pulp from tomatoes and basil will be much different from the kind of twiney pulp you’ll get from celery.
If you’re not going to use juicer pulp right away, put it into a container and stick it in the freezer. You’ll need to thaw it out before you use it for this project. Some seeds are better if they’ve been soaked for a while and strained. I soak buckwheat for about 4 hours. Experiment. I would say that sea salt is a must have, but try some other spices too, like cayenne, or turmeric, garlic powder, or anything. I even tried cacao.
The thinner you spread your batter, the less time your crackers will take to dehydrate. I made one batch too thick, and before the dehydration was completed, mold started growing on the warm, moist, center. Anything that gets moldy you’ll want to throw in the compost.
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For the size of my food processor, I used about 2, to 2 1/2 cups of total ingredients.
- Vegetable pulp from the juicer. At least a cup.
- Soaked buckwheat. At least a cup.
- Other kinds of seeds, like pumpkin, sunflower, flax and sesame.
- Minced garlic.
- Sea salt, and other spices of your choice. I use about 1 tablespoon of salt for my 2 1/2 cup batch.
- Optional other vegetables, like a half a cup of onion, some kale, or parsley.
My ingredients always totaled between 2 and 2 1/2 cups.
Add veggie pulp to the food processor and turn it on. Slowly add water until the food processor can “blend” the pulp. Next, slowly add the other ingredients. If your mixture is too dry you’ll see that the food processor blade spins, but the food doesn’t move around. Add more water, but do not over water. The best consistency for me was a little thicker than pancake batter – thick enough that I had to scoop (rather than pour) the batter onto my dehydrating sheets.
Once the batter is on the dehydrating sheet, smooth it out with a rubber spatula or something similar. Try to get it THIN so it dries out quickly. As a final step, use the edge of your spatula to press or cut lines to divide the batch into cracker sizes. Check the link below for the pics on Facebook. When the dehydrating is complete, your crackers will snap clean at these edges.
Place in your dehydrator, and wait patiently. Mine take about two days.